Ingredients
2 teaspoons canola oil1 tablespoon minced chipotle pepper in adobo sauce 2 garlic cloves, minced2 teaspoons chili powder1 teaspoon ground cumin1/8 teaspoon salt2 cans (15 ounces each) black beans, rinsed and drained2 tablespoons water1/2 cup pico de gallo6 flour tortillas (8 inches), warmed1 cup shredded cheddar or Monterey Jack cheese1/2 cup sour creamOptional: Additional pico de gallo and sour cream
Preparation
In a large skillet, heat oil over medium heat; saute chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 5-7 minutes, stirring occasionally.
Coarsely mash bean mixture; stir in pico de gallo. Spoon onto tortillas; top with cheese and sour cream. Roll up. If desired, serve with additional pico de gallo and sour cream.
