Black Bean Burritos
|Onion||1 Cup (16 tbs), chopped (1 large sized)|
|Garlic||6 Clove (30 gm), finely chopped|
|Canned black beans||15 Ounce, rinsed and mashed (drained)|
|Chopped chipotle chilies in adobo sauce||1 Teaspoon (chopped finely)|
|Fat free flour tortillas||4 (6 to 8 inches in diameter)|
|Shredded low fat mozzarella cheese||2 Ounce (1/2 cup)|
|Tomato||1 Cup (16 tbs), chopped (1 large sized)|
1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.
2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.
3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.