Chipotle Bean Burritos

from Cooking Light

1 T canola oil
1 garlic clove, minced
1/2 t chipotle chile powder
1/4 t salt
1/3 cup water
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
3 T refrigerated fresh salsa
6 reduced fat flour tortillas
1 C preshredded reduced-fat 4 cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine letuce
6 T thinly sliced green onions
6 T light sour cream

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

Yield: 6 servings.