Crispy Baked Black Bean Burritos - cooking recipe

Ingredients

1 (16 ounce) can black beans, drained
1 (14 ounce) can vegetarian refried beans
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon minced garlic clove (about 1 clove)
12 flour tortillas, soft taco size
6 scallions, chopped (optional)
2 tomatoes, chopped (or 1 14 oz. can diced tomatoes drained)
1 cup shredded cheddar cheese
salsa, for serving
low-fat sour cream, for serving

Preparation

Preheat oven to 400. Combine black and refried beans in a saucepan, and add the chili powder, cumin and garlic. Simmer for 5 minutes. Mash the bean mixture into a thick puree (I use a potato masher right in the pan).
On a plate, lay a tortilla flat and place 2 tablespoons of the bean mixture in the center of the tortilla. Top with some scallions, tomatoes and cheese. Roll up into a tube shape and place into a 9x13-inch baking pan, seam side down. Repeat until you've used all the tortillas and/or bean mixture.
Bake the burritos until they are browned, about 15 minutes. Top with salsa and/or sour cream as desired.