1 Tbsp. canola oil
1/2 tsp. chipotle chili powder
1 Tbsp. chopped garlic
1 can (15 oz.) H-E-B Black Beans, rinsed and drained
1 can (15 oz.) kidney beans, rinsed & drained
1/2 c. fresh salsa
4 (10-inch) flour tortillas
2 c. Roma tomatoes, chopped
1 c. H-E-B Mexican Blend Shredded Cheese
2 c. shredded lettuce
1 c. light sour cream
Heat oil in a large sauté pan on Medium-High. Add chili powder and garlic. Cook 1 minute and add beans. Remove from heat and add salsa.
Warm tortillas until pliable and spoon bean mixture into center of tortillas.
Top with tomatoes, cheese, lettuce and sour cream.
Roll tight and enjoy.
Calories: 230, Total Fat: 8g, Saturated Fat: 1g, Sodium: 530mg, Carbohydrates: 39g, Dietary Fiber: 11g, Protein: 9g