Chipolte Bean Burritos

For bean mixture:

1 T canola oil
1 garlic glove, minced
1/2 t chipotle chile powder (we just use regular chili powder because that's what we have on-hand)
1/2 t salt
1/3 cup water
1 (15 oz) can black beans, drained (the recipe calls for organic beans)
1 (15 oz) can kidney beans, drained (the recipe calls for organic beans)
3 T. refrigerated fresh salsa (we just use jarred salsa)

Toppings:

flour tortillas (obviously)
chopped tomato
chopped onion (optional)
sour cream (absolutely delicious on top!)
cheese
shredded romaine lettuce

Directions:

1. Heat oil in a large 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 for 10 minutes.  Remove from heat; stir in salsa.  Partially mash bean mixture with a fork.

2.  Warm tortillas according to package directions.  Spoon about 13 cup bean mixture into center of each tortilla.  Top each with cheese, chopped tomato, shredded romaine lettuce, chopped onions, and sour cream; roll up and chow down.