Spicy Bean Burritos

note: I did NOT include tortillas or add-ons (like cheese, lettuce, tomato) in ingredients for calculation since tortillas range drastically in nutritional info and add-ins are a personal preference.

for filling:
2 tsp. olive oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce (I used one pepper with tbsp of sauce for listing -- add more or less pepper to taste)
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth (assumed water for calorie info)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa

for serving:
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream or Greek yogurt

To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.

Serving Size: makes 6 burritos

Number of Servings: 6

Recipe submitted by SparkPeople user SILVERLINEDJENN.