Chipotle-Black Bean Burritos

• 3 tablespoons olive oil
• 1 medium-size red onion, chopped
• 1 tablespoon chili powder
• 1 15-ounce can black beans, drained
• 1/2 cup frozen corn kernels, thawed
• 1/3 cup plus 3/4 cup purchased chipotle salsa
• 1 avocado, halved, peeled, pitted, diced
• 6 tablespoons chopped fresh cilantro
• 4 10- or 12-inch-diameter flour tortillas
• 1 cup crumbled queso fresco or feta cheese

1. Heat olive oil in medium saucepan over medium heat.
2. Add onion and chili powder; saute until onion softens, about 4 minutes.
3. Stir in beans, corn, and 1/3 cup salsa.
4. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often.
5. Season filling to taste with salt and pepper.
6. Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
7. Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften.
8. Transfer to work surface.
9. Spoon filling onto centers of tortillas, dividing equally.
10. Top each with 1 tablespoon cheese and 1 tablespoon cilantro.
11. Fold 2 sides in over filling, then roll up burrito from unfolded edge.
12. Place 1 burrito, seam side down, on each of 4 plates.
13. Top with avocado-salsa mixture and remaining cheese.

olive oil, red onion, chili powder, black beans, frozen corn kernels, salsa, avocado, fresh cilantro, flour tortillas, queso fresco

Taken from www.epicurious.com/recipes/food/views/chipotle-black-bean-burritos-108950 (may not work)