Spicy Bean and Rice Burritos

• 1 Tablespoon Canola Oil
• 2 cloves Garlic, Minced
• 1 teaspoon Chili Powder
• 1 whole Pepper From A Can Of Chipotles In Adobo, Minced
• 1 Tablespoon Sauce From A Can Of Chipotles In Adobo
• 1 teaspoon Ground Cumin
• 4 dashes Cayenne Pepper
• 1 can (15 Oz. Size) Pinto Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 13 cups Water
• 2 cups Brown Rice, Cooked According To Package Instructions
• 1/4 cups Fresh Salsa
• 6 whole Tortillas, Burrito Sized, Warmed
• 8 ounces, weight Shredded Cheese
• 3 cups Shredded Lettuce, More As Desired
• 4 whole Green Onions, Chopped
• 8 ounces, fluid Fat Free Greek Yogurt

1. Heat canola oil in a large skillet over medium heat.
2. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne.
3. Cook briefly until fragrant, about 30-60 seconds.
4. Add in drained and rinsed beans, and water.
5. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly.
6. Remove from heat, and stir in rice and salsa.
7. Divide mixture evenly down the center of each tortilla.
8. Top with cheese, lettuce, green onions, and Greek yogurt.
9. Roll up, and serve!

canola oil, garlic, chili powder, pepper, chipotles, ground cumin, cayenne pepper, pinto beans, black beans, water, brown rice, fresh salsa, whole tortillas, cheese, shredded lettuce, green onions, fluid fat

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