Spicy Bean Burritos

First let me start off by saying the above photo does NOT do this burrito justice. I am by no means a photographer not to mention burritos normally don't look "pretty" so getting a decent picture was a challenge. These bean burritos were AMAZING! This was a quick, easy, and healthy meal. I am not one for left overs but the left over filling tasted great re-heated the net day which makes this meal even more outstanding. Don't let the "spicy" keep you away from trying this because the base recipe really isn't spicy at all. If you like a little more heat like myself you can add diced jalapenos, hot sauce, or more cayenne.

Ingredients:

For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water
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 burrito size flour tortillas, warmed
Shredded Cheese
Diced tomatoes
Shredded lettuce
Chopped green onions
Low-fat sour cream
Salsa

Directions:

To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the garlic, chili powder, cumin, salt and cayenne; stir for about 30-60 seconds.  Add the beans and the water 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. (It shouldn't be completely smashed, just slightly)

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.

Source: Annie's Eats, originally from Cooking Light