Chipotle Bean Burritos

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

1. 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.

2. 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.

I found this in an old Cooking Light magazine. At first, I thought I'd have a hard time finding the chipotle chile powder. However, I found it very easily in the spice section at our local Wal-Mart. But I guess you could easily use regular chili powder if you wanted. But the chipotle gives it a smokier, spicier flavor. And don't let the 1/2 tsp. amount fool you. More than that and it would be too spicy.
I was a tad leary at first when I made this, because Chad is usually not a fan of meatless meals. But he didn't even notice it was missing. The burritos are very filling and both kids even like it, too! This recipe is a good one for the budget and one that is a definite keeper!