Chipotle Pepper and Bean Burritos

These make a great vegetarian summer meal.

Ingredients:
1 tablespoon canola or olive oil
1 garlic clove, minced
1/2 teaspoon chipotle 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 refrigerated fresh salsa
6 (10-inch)flour tortillas (such as Mission)
1 cup pre-shredded 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons sour cream

Directions:
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.