The zesty flavor in these lunch burritos is a great surprise.
1 (15 oz.) can black beans, rinsed and drained
1 (4 oz.) can chopped green chilies
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 Tbsp. olive oil
3 tsp. chili powder
1/2 tsp. minced garlic (or to taste)
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/8 tsp. salt
8 flour tortillas (8-inch), warmed
1 cup (4 ounces) shredded Monterey Jack cheese
Salsa and Sour Cream
Place beans in a large microwave-safe bowl; mash lightly. Stir in the chilies, onion, peppers, oil, chili powder, garlic, oregano, cumin and salt. Cover and microwave on high for 2 to 3 minutes, or until heated through, stirring once. Spread about 1/4 cup bean mixture down the center of each tortilla. Top each with 2 Tbsp. of the cheese; roll up. Place seam side down in an ungreased 11x7x2-inch microwave-safe dish. Cover with a damp microwave-safe paper towel. Microwave on high for 25 to 40 seconds, or until heated through. Serve with salsa and sour cream.