Spicy Bean Burritos

• 1/2 pounds, 1/2 ounces, weight Kidney Beans (tinned, Drained)
• 1/2 pounds, 1/2 ounces, weight Black Eye Beans (tinned, Drained)
• 1 teaspoon Cayenne Chili Pepper
• 1 teaspoon Hot Chili Powder
• 1 teaspoon Paprika
• Black Pepper
• 6 tablespoons, 2 teaspoons, 4-58 pinches Water
• 3 whole Flour Tortilla Wraps
• 1/2 whole Lettuce
• 2 whole Tomatoes, Large
• 1 ounces, weight Cheddar Cheese, Grated
• 6 Tablespoons Mayonnaise

1. Drain the tins of beans and add to a saucepan with the spices and black pepper.
2. Add the water to prevent them from sticking.
3. Stirring frequently, cook on a medium heat for 15 minutes, or until the beans are soft and beginning to break down.
4. Mash once or twice with a potato masher if desired.
5. Distribute the beans among the tortilla wraps, and top with the lettuce, tomatoes, cheese and mayonnaise.
6. Wrap up, and eat while the beans are still warm.

beans, weight black, cayenne chili pepper, paprika, black pepper, water, flour tortilla wraps, whole lettuce, tomatoes, cheddar cheese, mayonnaise

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spicy-bean-burritos-2/ (may not work)