Ingredients
2
Tbsp vegetable oil
1
large onion (1 cup)
6
cloves garlic, finely chopped
1
can (15 oz) Progresso™ black beans, drained, rinsed and mashed
1
to 2 tsp finely chopped drained chipotle chiles in adobo sauce (from 7-oz can)
4
Old El Paso™ flour tortillas for burritos (8 inch)
1/2
cup shredded mozzarella cheese (4 oz)
1
large tomato (1 cup)
Old El Paso™ Thick ’n Chunky salsa, if desired
Sour cream, if desired
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 6-8 min, stirring occasionally, until onion is tender. Stir in beans and chiles. Cook, stirring frequently, until hot.
Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate. Serve with salsa and sour cream.
