Chipotle Bean Burritos

We substituted grilled steak for the kidney beans, which was really good, but in retrospect, it really wasn't necessary either ~ the flavor of the beans with the garlic and chipotle powder was awesome! Plus, I got to use fresh tortillas and salsa that Jim brought back with him from Arizona, so our flavors were extra authentic. Since we had grilled the steak, we had grilled corn on the cob instead of chips and guacamole ~ Yummy!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001949753

Yield: 6 servings (serving size: 1 burrito)

Ingredients:
1 tablespoon canola oil
3 garlic cloves, minced
1 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.

Nutritional Information:
Calories: 361
Fat: 10.3g (sat 3.8g,mono 3.1g,poly 2g)
Protein: 16.8g
Carbohydrate: 52.2g
Fiber: 11.4g
Cholesterol: 19mg
Iron: 3.3mg
Sodium: 735mg
Calcium: 395mg