Total Prep and Cook Time (30) Minutes

 Yield: 6 servings (serving size: 1 burrito)

 Ingredients

• 1  tablespoon  canola oil
• 1  garlic clove, minced
• 1/2  teaspoon  chipotle chile powder
• 1/4  teaspoon  salt
• 1/3  cup  water
• 1  (15-ounce) can organic black beans, drained
• 1  (15-ounce) can organic kidney beans, drained
• 3  tablespoons  refrigerated fresh salsa
• 6  (10-inch) reduced-fat flour tortillas (such as Mission)
• 1  cup  (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2  cups  chopped plum tomato (about 3)
• 1 1/2  cups  shredded romaine lettuce
• 6  tablespoons  thinly sliced green onions
• 6  tablespoons  light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, 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 minutes. 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 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.