Chipotle Bean Burritos

• 2 teaspoons Canola Oil, For Cooking
• 2 cloves Garlic, Minced
• 1 teaspoon Chile Powder
• 1 teaspoon Minced Chipotle Chiles In Adobo Sauce
• 1 teaspoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Can) Kidney Beans, Drained And Rinsed
• 13 cups Chicken Or Vegetable Broth Or Water
• 1/2 cups Fresh Salsa
• 4 whole 10 Inch Tortillas
• Shredded Cheese (optional)
• 2 cups Chopped Tomatoes
• 1- 1/2 cup Chopped Spinach
• 6 Tablespoons Sliced Green Onion
• 6 Tablespoons Nonfat Greek Yogurt

1. 1.
2. Heat the oil in a large nonstick skillet over medium heat.
3. Add garlic, chile powder, chipotle chile, cumin and salt and cook 1-2 minutes or until the smell takes over your kitchen.
4. 2.
5. Add beans and water/broth and bring mixture to a boil.
6. Reduce to medium-low and allow to simmer for 10 minutes.
7. Remove from heat, stir in salsa and mash lightly to soften beans.
8. 3.
9. Spoon about 1/3 cup of the mixture down the center of each tortilla.
10. Then top each with a serving of shredded cheese (optional), tomatoes, spinach and green onion.
11. Finish it off with a slathered dollop of Greek yogurt and roll tightly.
12. NOM immediately.

canola oil, garlic, chile powder, chiles, ground cumin, kosher salt, black beans, kidney beans, chicken, fresh salsa, tortillas, cheese, tomatoes, chopped spinach, green onion, yogurt

Taken from tastykitchen.com/recipes/main-courses/chipotle-bean-burritos/ (may not work)