ingredients

• 1 tb canola oil
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 pepper from can of chipotles in adobo, minced
• 1 tsp sauce from can of chipotles in adobo
• 1 tsp ground cumin
• cayenne pepper, several dashes
• 1/3 cup water
• 1 15oz can black beans, drained and rinsed
• 1 15oz can pinto beans, drained and rinsed
• 2 cups cooked rice, brown
• 1/4 cup fresh salsa

additional

• 6 large tortillas, warmed
• shredded cheese (mexican blend, or monterey jack)
• shredded lettuce
• green onions, chopped
• sour cream

directions

• heat canola oil in large skillet
• add garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. cook briefly until fragrant (30-60 seconds)
• add drained beans, and water. bring to simmer then lower heat to medium-low. cook for 8 minutes, slightly mashing bean mixture.
• remove from heat, and stir in rice and salsa
• divide among tortillas, top with cheese, lettuce, onions, sour cream