Crispy Baked Black Bean Burritos

• 1 (16 ounce) can black beans, drained
• 1 (14 ounce) can vegetarian refried beans
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon minced garlic clove (about 1 clove)
• 12 flour tortillas, soft taco size
• 6 scallions, chopped (optional)
• 2 tomatoes, chopped (or 1 14 oz. can diced tomatoes drained)
• 1 cup shredded cheddar cheese
• salsa, for serving
• low-fat sour cream, for serving

1. Preheat oven to 400. Combine black and refried beans in a saucepan, and add the chili powder, cumin and garlic. Simmer for 5 minutes. Mash the bean mixture into a thick puree (I use a potato masher right in the pan).
2. On a plate, lay a tortilla flat and place 2 tablespoons of the bean mixture in the center of the tortilla. Top with some scallions, tomatoes and cheese. Roll up into a tube shape and place into a 9x13-inch baking pan, seam side down. Repeat until you've used all the tortillas and/or bean mixture.
3. Bake the burritos until they are browned, about 15 minutes. Top with salsa and/or sour cream as desired.

black beans, vegetarian refried beans, chili powder, cumin, garlic, flour tortillas, scallions, tomatoes, cheddar cheese, salsa, lowfat sour cream

Taken from www.food.com/recipe/crispy-baked-black-bean-burritos-365450 (may not work)