Black Bean Burritos

1  tablespoon		olive oil
1/2  cup		1 and chopped yellow onion
1/2  cup		green bell pepper, finely chopped
1  cup		canned fire-roasted chopped tomatoes or 1 cup tomato sauce
1  tablespoon		chopped garlic
1  teaspoon		bay leaf
1  teaspoon		chili powder
1  teaspoon		ground cumin
1  teaspoon		chopped fresh oregano or 1/2 teaspoon dried
1  teaspoon		salt additional to taste
1  cup		fat-free, low-sodium chicken or vegetable broth
30  ounces		3 cups cooked black beans or black beans, rinsed and drained
1  tablespoon		balsamic vinegar
2  tablespoons		chopped fresh cilantro
1  pinch		Ground black pepper to taste
1  teaspoon		red chile flakes (optional)
8		La Tortilla Smart & Delicious low-carb tortillas (50 cals per tortilla)
1  cup		shredded low-or reduced-fat Cheddar cheese
1  serving		tomato salsa
2  tablespoons		chopped scallions

Tip: Click on the ingredient links to learn the nutritional information for all the Black Bean Burritos ingredients. The serving size for any ingredient in Black Bean Burritos may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Add the olive oil to a 3-quart saucepan over medium heat. Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft. Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes.

Carefully add the broth and beans. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated. Remove from the heat and discard the bay leaf. Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chile flakes, if desired. Keep the bean mixture warm.

Transfer the tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them. Transfer them to your work surface.

Sprinkle each warm tortilla with 2 tablespoons of the cheese. Top with 1/2 cup hot bean filling in the center of each tortilla. Fold 2 sides of the tortilla in over the bean filling, then roll up the burrito from an unfolded edge. Place 1 burrito, seam side down, on each of 8 plates. Top with salsa and scallions. Alternatively, you can assemble fewer burritos and refrigerate extra bean mixture for assembly later. The beans are also great for breakfast, served with scrambled eggs and salsa.