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Chipolte Bean Burritos
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| Yield: 6 servings (serving size: 1 burrito) Total: 30 Minutes Ingredients | |
| 1 tablespoon | canola oil |
| 1 | garlic clove, minced |
| 1/2 teaspoon | chipotle chile powder |
| 1/4 teaspoon | salt |
| 1/3 cup | water |
| 1 (15-ounce) can | organic black beans, drained |
| 1 (15-ounce) can | organic kidney beans, drained |
| 3 tablespoons | refrigerated fresh salsa |
| 6 (10-inch) reduced-fat flour tortillas (such as Mission) | |
| 1 cup (4 ounces) | preshredded reduced-fat 4-cheese Mexican blend cheese |
| 1 1/2 cups | chopped plum tomato,, (about 3) |
| 1 1/2 cups | shredded romaine lettuce |
| 6 tablespoons | thinly sliced green onions |
| 6 tablespoons | light sour cream |
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. 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.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. 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.
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