Two Bean Burritos

A family favorite for a quick dinner. From Cooking Light Jan/Feb 2010 w/modifications

• Ready In: 30 mins
• Serves: 6
• Yields: 6 Burritos

Ingredients

• 1  tablespoon canola oil
• 1  garlic clove, Minced
• 1⁄2 teaspoon  dried chipotle 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)  flour tortillas
• 1  cup  preshredded 4-cheese  Mexican blend cheese
• 1 1⁄2 cups romaine lettuce, shredded
• 1  avocado, diced
• 6  tablespoons fresh cilantro, chopped
• 6  tablespoons  thinly sliced green onions
• 6  tablespoons sour cream

Directions

1. Heat oil in large skillet over medium heat. Add garlic to pan; cook for about 1 minute, stirring frequently. Add in chile powder and salt; cook until fragrant, stirring constantly. Stir in water and beans; bring to boil. Reduce the heat to achieve a gentle simmer for 8-12 minutes. Remove from heat add in the salsa and mash some of the bean mixture with fork.
2. Warm tortillas in microwave for 30 seconds with a damp paper towel.
3. Spoon about the bean mixture equally into each tortilla. Top the bean mixture with last 6 ingredients equally. Roll up and serve.