Picture from Cooking Light - my pictures did not turn out.
1 tablespoon canola oil 1 garlic clove, minced 1/2 teaspoon chili powder 1/4 teaspoon salt 1/3 cup water 1 (15-ounce) can organic black beans, drained 1 (15-ounce) can organic kidney beans, drained 3 tablespoons refrigerated fresh salsa 6 (10-inch) reduced-fat flour tortillas (such as Mission) 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese 1 1/2 cups chopped plum tomato (about 3) 1 1/2 cups shredded romaine lettuce 6 tablespoons thinly sliced green onions 6 tablespoons light sour cream Guacamole
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly. Stir in water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream & guacamole; roll up.