'Chipotle Bean Burritos'
Source: My Recipes
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/3 cup water
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 flour tortillas (10 inches)
1 cup shredded Mexican Cheese blend
1 1/2 cups chopped tomato
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons sour cream
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly.
2. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla.
4. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.