Spicy Black Bean Burritos

Coming from someone who doesn't typically enjoy black beans, this was really good and I will likely make them again. They were very simple and it was a fun, filling dinner that both my Husband and I enjoyed.

Spicy Black Bean Burritos

Recipe from: None other than Annie's Eats

Yield: about 6 servings
Ingredients:
For the bean filling:
2 tsp. vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup chicken broth
2 (15 oz.) cans black beans, drained and rinsed
6 tbsp. fresh salsa

6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream 

Directions: 
To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.  Add the beans and the broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream.  Roll the tortilla up tightly, burrito style, and serve immediately.