Chipotle Bean Burritos

1 Tbsp canola oil
1 garlic clove, minced
1/2 tsp chipotle chile powder
1/4 tsp salt
1/3 cup water
15 ounce can black beans, drained
15 ounce can kidney beans, drained
3 Tbsp fresh salsa
6 (10 inch) flour tortillas
1 cup shredded reduced-fat Mexican blend cheese
1 1/2 cups chopped plum tomato
1 1/2 cups shredded romaine lettuce
6 Tbsp thinly sliced green onions
6 Tbsp light sour cream

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 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 Tbsp cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 Tbsp onions, and 1 Tbsp sour cream; roll up.

Yield: 6 servings
Nutrition information per serving: 361 calories, 10 g fat, 4 g saturated fat, 17 g protein, 52 g carbohydrate, 11 g fiber, 735 mg sodium
Source: Cooking Light

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