2 tsp. vegetable oil- 2 cloves garlic, minced
- 1 tsp. chili powder
- 1 tsp. minced chipotle in adobo sauce
- 1 tsp. ground cumin
- ¼ tsp. kosher salt
- Dash cayenne pepper
- 1/3 cup water or chicken broth
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 6 tbsp. fresh salsa
- 6 (9- or 10-inch) flour tortillas, warmed
- Shredded cheese
- Diced tomatoes
- Shredded romaine lettuce
- Chopped green onions
- Sour cream
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.
