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Prep 20min
Total20min
Servings4
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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
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/2
cup shredded mozzarella cheese (4 oz)
1
large tomato (1 cup)
Thick & chunky salsa, if desired
Sour cream, if desired
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Steps
1
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.
2
Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
3
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.
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Chipotle chiles are dried, smoked jalapeño chiles and have a smoky, sweet flavor. In addition to dried, chipotle chiles are available canned in adobo sauce which is a spicy tomato-based sauce. For an extra burst of flavor, add one or two teaspoons of adobo sauce with the chiles.
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