Recipe:
2 tsps canola oil
I 7.5 ounce can chipotle pepper in adobo sauce
2 15.25 ounce cans black beans, rinsed and drained
1 1/2 tsps minced garlic
2 tsps chili powder
1 tsp ground cumin
1/8 tsp salt
2 Tablespoons water
1/2 cup Pico de Gallo
6 small flour tortillas
1 cup shredded cheese
1/2 cup sour cream
In large skillet, heat oil over medium heat; sauté chipotle pepper, garlic and seasonings for two minutes; bring to a boil.
Reduce heat to low and simmer for 7 minutes. Stir occasionally.
Add beans and coarsely mash. Stir in Pico de Gallo and sour cream. ( sour cream can also be left out and used only as a topping).
Serve in tortillas and topped with additional Pico de Gallo.
