Preheat oven to 350°F.

1. Remove one pepper from the can and chop. Reserve the remaining adobo sauce and peppers for another use.

2. Combine sour cream and chopped pepper in a medium bowl. Let it sit for 10 minutes.

3. Place half of the beans in a food processor, process until finely chopped. Add chopped beans, remaining beans and corn to the sour cream mixture.

4. Spoon 1/2 cup of bean mixture onto the center of each tortilla. Roll the tortillas and place seam-side down in an 11×7 inch baking dish coated with cooking spray. Spread the salsa over the tortillas and top with cheese.

5. Cover and bake at 350°F for 20 minutes or until hot and bubbly.