Chipotle Bean Burritos

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 12 teaspoon dried chipotle powder
• 14 teaspoon salt
• 13 cup water
• 15 ounces black beans, drained
• 15 ounces kidney beans, drained
• 3 tablespoons salsa
• 6 flour tortillas (10 inch)
• 1 cup Mexican blend cheese
• 1 12 cups plum tomatoes, chopped
• 1 12 cups romaine lettuce, shredded
• 6 tablespoons green onions, thinly sliced
• 6 tablespoons sour cream

1. Heat oil in a large skillet over medium heat.
2. Add garlic to pan and cook 1 minute, stirring frequently.
3. Stir in chili powder and salt and cook 30 seconds, stirring constantly.
4. Stir in 1/3 cup water and beans and bring to a boil.
5. Reduce heat and simmer 10 minutes.
6. Remove from heat and stir in salsa.
7. Partially mash bean mixture with a fork.
8. Warm tortillas according to package directions.
9. Spoon about 1/3 cup bean mixture into center of each tortilla.
10. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon of sour cream and roll up.

canola oil, garlic, chipotle powder, salt, water, black beans, kidney beans, salsa, flour tortillas, blend cheese, tomatoes, romaine lettuce, green onions, sour cream

Taken from www.food.com/recipe/chipotle-bean-burritos-477462 (may not work)