Chipotle Black Bean Burritos

This is now my to-go-to recipe for a quick and easy weekday meal. Chipotle chile powder is my favorite little addition to tex-mex dishes! It add great smokey taste to the beans and is not too spicy for my liking.

Serves 6

Black Bean Filling

• 1 tbsp olive or canola oil
• 2 garlic cloves, minced
• 3 15-oz cans black beans, drained
• 1/2 tsp chipotle chile powder (or you can add a tiny bit more if you want it a little stronger)
• salt to taste
• 4 tbsp store-bought salsa 
• 6 10-inch tortillas 

Toppings

• 6 tbsp sour cream 
• 1 cup Mexican blend cheese
• 1 1/2 cups Roma tomatoes, finely chopped
• 2 cups Romaine lettuce, shredded
• 1/2 bunch green onions
• canned corn (optional) 
• black olives (optional) 

1. In a large skillet heat the oil and saute garlic for 1 minute on medium heat. Add black beans, chipotle chile powder, and salt to taste. Cook frequently stirring for 7-10 minutes. Stir in salsa. Remove from the heat.

2. Warm up tortillas in a medium-sized skillet or microwave (for best results follow the package instructions). Assemble tortillas by spreading about 1/2 cup bean mixture over one half of the tortilla. Top with sour cream, cheese, tomatoes, lettuce, and green onions (or corn and black olives if using). Roll up the tortilla and enjoy!