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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Premium German stovetop pressure cooker — spring-valve precision
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Premium German stovetop pressure cooker — spring-valve precision
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Heat oven to 400F. Coat a large baking sheet with nonstick spray. Lay tortillas in a single layer on work surface. Mash beans with chipotle pepper. Spread on half of each tortilla. Top beans with spinach, corn and cheese. Fold tortillas in half, pressing top half firmly on filling. Bake 10 minutes or until golden on bottom. Flip over; bake 5 minutes more until crisp. Cut each in 4 wedges. Serve topped with salsa and sour cream.