Spicy Bean And Rice Burritos

• 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

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.

filling, canola oil, garlic, chili powder, chipotle chile, ground cumin, cayenne pepper, pinto beans, black beans, water, brown rice, fresh salsa, taco, tortillas, shredded cheese, shredded lettuce, green onions, sour cream

Taken from www.food.com/recipe/spicy-bean-and-rice-burritos-501728 (may not work)