Chipotle Bean Burritos

1 Tbsp. Canola oil
1 garlic clove, minced
½ tsp. Chipotle chili powder
¼ tsp. Salt
1/3 cup water
1 (15 oz.) can black beans, drained
1 (15 oz.) can kidney beans, drained
3 Tbsp. Refrigerated fresh salsa
6 ( 10 – inch)  reduced-fat flour tortillas
1 cup (4 oz.) preshredded, reduced-fat
Four cheese Mexican blend cheese
1 ½ cup chopped plum tomato ( about 3 )
1 ½ cups shredded romaine lettuce
6 Tbsps. Thinly sliced green onions
6 Tbsps. Light sour cream

Heat oil in a large skillet over medium heat.
Add garlic; cook 1 minute; stirring frequently.
Stir in chili powder and salt; cook 30 seconds;
Stirring constantly. Stir in water and beans;
Bring to a boil. Reduce heat and simmer 10 Minutes. Remove from heat; stir in salsa.
Partially mash bean mixture with fork.
Warm tortillas. Spoon about 1/3 cup bean
Mixture into center of each tortilla. Top the
Mixture with cheese, tomato, lettuce, onion,
And sour cream; roll up. Yield 6 servings.

Calories: 360

-- Marline