Recipe:  Chipotle Bean Burritos
Source:  Cooking Light, Jan/Feb 2010 (with some substitutions on my part!)

Servings:  6
Serving Size:  1 burrito

Ingredients:
1 tablespoon olive oil
1 garlic clove, minced
1/2 tsp. chili powder
1/8 tsp. cayenne pepper
1/3 cup water
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
3 Tbsp. taco sauce
6 10" reduced-fat flour tortillas
1 cup shredded reduced-fat mexican blend cheese
1 1/2 cups tomato, diced
1 1/2 cups lettuce, shredded
6 Tbsp. light sour cream

Preparation:

1. Heat oil in a large nonstick skillet over medium heat.  Add garlic to the pan; cook 1 minute, stirring frequently.  Stir in chili powder, cayenne pepper and salt; cook 30 seconds, stirring constantly.  Stir in water and beans; bring to a boil.  Reduce heat and simmer 10 minutes.  Remove from heat; stir in taco sauce.  Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions.  Spoon 1/3 cup bean mixture into center of each tortilla.  Top each serving with 2 1/2 Tbsp. cheese, 1/4 cup tomato, 1/4 cup lettuce, and 1 Tbsp sour cream.  Roll and enjoy!

Our Thoughts:
Man!  This was really good.  We added a little more taco sauce (me) and salsa (Scott) to the burrito before rolling them up, but the bean mixture tastes really good!  It's simple to make (takes about 10-15 minutes from start to finish) and it's very filling.  We each had two burritos and I did not need to have a snack before bed as I usually do.  I'd really suggest trying this recipe if you like beans (which we do) and want an easy and yummy meal all-in-one meal!

Rating:  4.5 out of 5 stars!

Nutritional Information (per serving):
Calories:  361
Fat:  10.3g
Protein:  16.8g
Carbohydrates:  52.2g
Fiber:  11.4g
Cholesterol:  19mg
Iron:  3.3mg
Sodium:  735mg
Calcium:  395mg