Chipotle Bean Burritos

This is another Cooking Light recipe.  I prefer black beans so I only use black beans in this recipe.  The great thing about this is you get the taste of refried beans without the fat.  Topped with lots of fresh ingredients these suckers are tasty!

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 (15-ounce) can black beans, drained
• 1 (15-ounce) can kidney beans, drained
• 3 tablespoons refrigerated fresh salsa 
• 6 (10-inch) reduced-fat flour tortillas 
• 1 cup (4 ounces) 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 tablespoons thinly sliced green onions
• 6 tablespoons light sour cream (I like to substitute non-fat plain greek yogurt..Matthew doesn't :)
• Other topping ideas: cilantro, radishes, lime juice, diced mango
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• 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.
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• 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.