Vegetarian Bean Burritos

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 1/2 heaping teaspoons chile powder
• 1 chipotle chili in adobo sauce, chopped (one chili from my can was a little less than 1 tablespoon after chopped)
• 1 1/2 heaping teaspoons cumin
• 1/8 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/3 cup water, vegetable broth, or chicken broth
• 1 (15 ounce) can reduced sodium black beans
• 1 (15 ounce) can reduced sodium kidney beans
• 1 (15 ounce) can reduced sodium pinto beans
• 3/4 cup salsa

1. Sautee the olive oil, cloves, chile powder, chipotle chilis, cumin and salt on medium-high for about 2 minutes.
2. Add in the broth and beans, bring to a boil, reduce heat and simmer for 10-15 minutes.
3. Remove from heat, add in the salsa and mash about half of the beans.
4. Assemble your burritos.
5. I like to top with salsa, cheese, and fat free Greek yogurt!

olive oil, garlic, chile powder, after, cumin, cinnamon, salt, water, black beans, kidney beans, pinto beans, salsa

Taken from www.epicurious.com/recipes/member/views/vegetarian-bean-burritos-50144327 (may not work)