Chipotle Bean Burrito

• 1 cup plain 2% reduced-fat Greek yogurt $
• 3 tablespoons chopped fresh mint
• 2 teaspoons fresh lime juice $
• 5/8 teaspoon kosher salt, divided
• 2 garlic cloves, minced $$
• 1 cucumber (about 8 ounces), peeled, seeded, and shredded $$
• 6 (6-inch) whole-wheat pitas, halved
• 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained $
• 3 tablespoons extra-virgin olive oil, divided $
• 2 teaspoons ground cumin
• 2 teaspoons Spanish smoked paprika
• 1/4 teaspoon ground red pepper
• 1 tablespoon fresh lemon juice $
• 1/4 teaspoon freshly ground black pepper $
• 8 cups loosely packed arugula $
• 12 (1/4-inch-thick) tomato slices $$

1. Preparation
2. 1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
3. 2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

fresh mint, lime juice , kosher salt, garlic, cucumber, pitas, chickpeas, extravirgin olive oil, ground cumin, spanish smoked paprika, ground red pepper, lemon juice , freshly ground black pepper , arugula , tomato slices

Taken from www.epicurious.com/recipes/member/views/chipotle-bean-burrito-52931651 (may not work)