Spicy Bean Burritos

I hope that everyone is Sandy's path today is staying safe. I was given my first "Hurricane Day" off from school. The winds are really picking up here, and I am crossing fingers that we keep our power tonight. Best of luck to all of you in this storm.

This is another simple, meatless Monday meal. Mondays are meeting nights for me at school so I usually get a later start on dinner. These burritos don't look like much but we really enjoyed them. I cook with black beans a lot and the addition of pinto beans in this recipe was a nice change of pace. I used the version of this recipe that I found on Annie's Eats.

You will need:
*2 teaspoons canola or vegetable oil

*2 cloves garlic, minced
*1 teaspoon chili powder

*1 teaspoon minced chipotle in adobo sauce

*1 teaspoon ground cumin
*1/4 teaspoon kosher salt

*dash cayenne pepper
*
1/3 cup broth or water
*
1 (15 oz.) can black beans, drained and rinsed
*
1 (15 oz.) can pinto beans, drained and rinsed

*4-6 tablespoons salsa
*
6 flour tortillas, warmed

Optional Toppings: shredded cheese
, diced tomatoes
, shredded romaine lettuce
, chopped scallions, and sour cream or Greek yogurt

1. Make the bean filling: heat the oil in a skillet over medium-high heat.  Stir in the garlic, chili powder, chipotle, cumin, salt, and cayenne; cook just until fragrant (30-60 seconds).  Add the beans and the water or 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 fork.

2. Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each tortilla as desired.  Roll the tortilla up burrito style and serve immediately.