Black Bean And Corn Chilaquiles With Roasted Tomato And Chipotle Sauce

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1 small white onion, cut into 8 wedges

2 lb. Roma tomatoes, halved

3 large cloves garlic, peeled

6 corn tortillas, cut into 1-inch-wide strips

2 Tbs. canola oil

3 chipotle chiles in adobo sauce, drained, 1 Tbs. sauce reserved

1 15-oz. can black beans, rinsed and drained

2 cups frozen corn, thawed

1 small red onion, diced (1 cup)

1 1/2 cups crumbled queso cotija or shredded Monterey Jack cheese

1/2 cup low-fat sour cream

1 Tbs. lime juice

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