>From the Betty Crocker website...
New Mexican Black Bean Burritos
Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella
and other tasty fillers will satisfy your lunch or dinner need to munch.
Prep Time:10 min
Start to Finish:15 min
1 large onion, chopped (1 cup)
6 garlic cloves, finely chopped
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 teaspoon finely chopped chipotle chilies in adobo sauce, drained
4 fat-free flour tortillas (6 to 8 inches in diameter)
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
1 large tomato, chopped (1 cup)
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.
Rhonda G in Missouri