Chipotle Bean Burritos

Mexican and Tex-Mex are some of my favorite foods. We have been trying to eat more beans for the protein since going vegan. Black beans have always been a favorite and this recipe is a good way to enjoy a delicious bean burrito. I've used some of the leftover bean filling to make breakfast burritos and tostadas. Yummy!

• 1  tablespoon  canola oil
• 1  garlic clove, minced
• 1/2  teaspoon  chile powder
• 1/4  teaspoon  salt
• 1/3  cup  water
• 1  (15-ounce) can organic black beans, drained
• 1  (15-ounce) can organic kidney beans, drained
• 3  tablespoons salsa
• 6  (10-inch) whole-wheat tortillas
• 1  cup  (4 ounces) Veggie Shreds cheddar cheese
• 1 1/2  cups  chopped plum tomato (about 3)
• 1 1/2  cups  shredded lettuce
• 6  tablespoons  thinly sliced green onions
• 6  tablespoons  Toffuti sour cream

Heat oil in a large nonstick skillet over medium heat. 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.

Remove from heat; stir in salsa.

Partially mash bean mixture with a fork.

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.

This would also be good with some pickled jalapenos added before rolling up.