Chipotle Bean Burritos | None Recipes | Chippewa Valley Bean

Ingredients

• 1 tbsp canola oil
• 1 garlic clove, minced
• 1/2 tsp chipotle chile powder
• 1/4 tsp salt
• 1/3 cup water
• 1 - 15 oz. can black beans, drained
• 1 15oz can dark red kidney beans, drained
• 4 tbsp refrigerated fresh salsa
• 6-10 inch reduced fat flour tortillas
• 1 cup (4oz) preshredded reduced fat 4-cheese Mexican blend cheese
• 1 1/2 cups chopped plum tomato (about 3)
• 1 1/2 cups shredded romaine lettuce
• 6 tbsp thinly sliced green onions
• 6 tbsp light sour cream