Cheddar Bean Burritos

• 2 teaspoons canola oil
• 1 tablespoon minced chipotle pepper in adobo sauce
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 tablespoons water
• 1/2 cup pico de gallo
• 6 flour tortillas (8 inches), warmed
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup sour cream
• Additional pico de gallo and sour cream, optional

1. In a large skillet, heat oil over medium heat; saute chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 5-7 minutes, stirring occasionally.
2. Coarsely mash bean mixture; stir in pico de gallo. Spoon onto tortillas; top with cheese and sour cream and roll up. If desired, serve with additional pico de gallo and sour cream.
3. Cool filling before making burritos. Individually wrap burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place a paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, 4-6 minutes, turning once. Let stand 2 minutes.

canola oil, pepper, garlic, chili powder, ground cumin, salt, black beans, water, pico de gallo, flour tortillas, cheese, sour cream, sour cream

Taken from www.tasteofhome.com/recipes/cheddar-bean-burritos/ (may not work)