Ingredients
1 Tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) shredded 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

Directions
Heat the oil over medium heat in a large skillet. Add garlic and cook for about 1 minute. Stir in chili powder (and salt if desired), cook for 30 seconds and add the water.  Reduce the heat and simmer for 5 minutes. Remove from heat add the salsa. With a fork mash the bean mixture and add to the skillet.

Warm tortillas for about 30 seconds. Spoon in beans and top with Romaine, sour cream, cheese, tomato and green onions. Roll up and enjoy.

Notes
One of the first meals my son actually enjoyed. He did ask if they were going to be better than the bean burrito he gets at Taco Bell. The chipotle chili powder added just a bit of kick, but not too much that it overpowers those with a sensitive palate. I also  added a bit of salsa to my burrito that gave it that “Bam!” as another chef would say. I bought a BBQ chicken and chopped up the meat for my wife who added it to her burrito. As with all these recipes, experiment