1 cup shredded Monterey Jack, cheddar or queso fresco cheese (about 4 oz.)
Preheat oven to 350°F.
In 10-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in tomato, beans and 1 cup Knorr® Adobo Mexican Cooking Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Remove bean mixture to a bowl and set aside.
In same skillet, heat remaining 6 tablespoons oil over medium-high heat. Fry tortillas, one at a time to soften, about 10 seconds; drain on paper towels.
Spoon bean mixture onto tortillas; roll up. In 13 x 9-inch baking dish, arrange tortillas. Top with remaining Adobo Sauce blended with sour cream, then cheese.
Bake 20 minutes or until cheese is melted and sauce is bubbling.