Spicy Bean Burritos

Ingredients:

For the bean filling:

• 2 tsp. canola or vegetable oil
• 2 cloves garlic, minced or pressed
• 1 tsp. chili powder
• 1 tsp. minced chipotle in adobo sauce
• 1 tsp. ground cumin
• 1/4 tsp. kosher salt
• dash cayenne pepper
• 1/3 cup water, vegetable, or chicken broth
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 6 tbsp. salt

For serving:

• 6 tortillas
• shredded cheese
• diced tomatoes
• shredded romaine lettuce
• chopped green onions
• low-fat sour cream

Directions:

1. To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, cumin, alt and cayenne;  stir, cooking just until fragrant, 30-60 seconds.  Add the beans and the water or broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa, and mash mixture with a spoon or fork.
2. Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions, and sour cream.  Roll the tortilla up tightly, burrito style and serve.