Spicy Bean Burritos

These were good and really easy and fast. Perfect meatless meal for days that you're busy.  

Spicy Bean Burritos
Adapted rom Sarah's Fares and she got it from Annie's Eats

This is my rendition:

For the bean filling:
Olive oil 
2 cloves garlic, minced or pressed

Sweet onion, finely chopped (about 1/4 of an onion or so)

Red pepper, finely chopped (about 1/3 or so) 
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce and 1 T sauce from can, optional (I've tried it both ways...the chipotle def adds some heat!)
1 tsp. ground cumin
1/4 tsp. kosher salt
1/3- 1/2 cup water
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can pinto beans, drained and rinsed
4-6 T. salsa (fresh is best, but use whatever you have)

For serving:
6 (9- or 10-inch) flour tortillas, warmed
shredded cheese
diced tomatoes
shredded lettuce
avocados or guacamole
brown rice
plain greek yogurt

To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the onion and pepper. Saute for a bit until fragrant and tender. Add the garlic, chili powder, chipotle, cumin, and salt; stir, cooking just until fragrant, 30-60 seconds.  Add the beans and the water to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat, stir in the salsa and the mash the mixture a bit with a spoon or fork.

Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top with lots of toppings. Yum yum!