Spicy Bean and Rice Burritos

Ingredients:

FOR THE FILLING:

1 Tablespoon Canola Oil
2 cloves Garlic, Minced
1 teaspoon Chili Powder
1 whole Pepper From A Can Of Chipotles In Adobo, Minced
1 Tablespoon Sauce From A Can Of Chipotles In Adobo
1 teaspoon Ground Cumin
4 dashes Cayenne Pepper
1 can Pinto Beans, Drained And Rinsed, 15 Ounce can
1 can Black Beans, Drained And Rinsed, 15 Ounce Can
⅓ cups Water
2 cups Brown Rice, Cooked According To Package
Instructions
¼ cups Fresh Salsa

FOR THE TACO ASSEMBLY:

6 whole Tortillas, Burrito Sized, Warmed
8 ounces, weight Shredded Cheese
3 cups Shredded Lettuce, More As Desired
4 whole Green Onions, Chopped
8 ounces, fluid Fat Free Greek Yogurt


Directions:

Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa. Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Roll up, and serve!

Source: Serving up FUN in the kitchen with Lydia Martin