Tonight I made these burritos. They were quick, easy, and delicious. I would make them again.
Chipotle Bean Burritos
Cooking Light, January 2010
1 tablespoon canola oil
1 garlic clove -- minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
15 ounces organic black beans -- drained
15 ounces organic kidney beans -- drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas -- (such as Mission)
1 cup preshredded reduced-fat 4-cheese Mexican blend cheese -- (4 ounces)
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
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.