2 T. vegetable oil
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (15 oz.) black beans, rinsed, drained and mashed
1 to 2 t. finely chopped chipotle chilies in adobo sauce, drained
4 multigrain flour tortillas
1 c. reduced fat mozzarella cheese (2 oz.)
1 large tomato, chopped (1 cup)
1. Heat oil in 10- inch nonstick skillit over medium-high heat. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until onion is tender. Stir in beans and chilies; cook until hot.
2. Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.
4 Servings 1 Serving = 6 WW points