Spicy Bean and Rice Burritos

Burritos with beans, rice, lettuce, cheese and sour cream. With adaptations from http://abitchinkitchen.blogspot.com/2011/10/spicy-bean-and-rice-burritos.html.

• Ready In: 15 mins
• Serves: 6

Ingredients

• FOR THE FILLING

• 1  tablespoon canola oil
• 2  garlic cloves, minced
• 1  teaspoon chili powder
• 1  whole chipotle chile in adobo, minced
• 1  tablespoon  sauce from canned chipotle chile in adobo
• 1  teaspoon ground cumin
• 4  dashes cayenne pepper
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1⁄3 cup water
• 2  cups brown rice or 2  cups white rice, cooked according to package instructions
• 1⁄4 cup  fresh salsa

• FOR THE TACO ASSEMBLY

• 6 (10 inch)  tortillas, warmed
• 8  ounces  shredded cheese
• 3  cups  shredded lettuce
• 4  green onions, sliced thin
• 8  ounces sour cream

Directions

1. Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat and stir in rice and salsa.
2. Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions and sour cream. Roll up, and serve.