Chipotle Bean Burritos

Ingredients

• 15 ounce black beans organic drained canned
• 15 ounce kidney beans organic drained canned
• 1 tablespoon canola oil 
• 0.5 teaspoon chipotle sauce 
• 6 10-inch flour tortilla reduced-fat () (such as Mission)
• 1  garlic clove minced
• 6 tablespoons spring onion thinly sliced
• 1.5 cups plum tomatoes chopped ( 3)
• 1.5 cups the of 1 cos lettuce shredded
• 3 tablespoons salsa fresh refrigerated
• 0.3 teaspoon salt 
• 4 ounces cheddar cheese reduced-fat
• 6 tablespoons cream light sour
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. 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.
3. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
4. 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.