Spicy Bean and Rice Burritos

I love anything involving a tortilla! These were so good and spicy. Of course, you can adjust the spiciness based on your tastes. I had these awesome wraps. They're 100 calorie soft wraps - 12 g of dietary fiber! But obviously you can use whatever kind of tortillas you like.

The filling: 
1/2 tbsp olive oil 
2 cloves garlic, minced 
1 tsp chili powder 
1 whole pepper from a can of chipotles in adobo sauce, minced 
1 tbsp sauce from a can of chipotles in adobo sauce
1 tsp ground cumin 
4 dashes cayenne pepper 
1 can Pinto beans, drained/rinsed (15 oz) 
1 can black beans, drained/rinsed (15 oz) 
1/2 c water 
2 c brown rice (cooked according to pkg directions) 
1/2 c salsa 

For the Burritos:
tortillas (burrito sized)
fat free cheddar, shredded 
shredded lettuce 
green onions, chopped
nonfat, plain Greek yogurt (or fat free sour cream)

Heat oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle pepper, adobo sauce, cumin, and cayenne pepper. 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 cooked rice and salsa.
Put mixture on a tortilla, top with cheese, lettuce, green onions, and Greek yogurt. Roll up, serve, and enjoy!

Original recipe found here.

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