Ingredients1/2 medium onion, chopped
1 garlic cloves, minced
1-1/2 teaspoons canola oil
1 can black beans, rinsed and drained
1/2 cup salsa
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 (6 inch) flour tortillas, warmed
1/4 cup shredded reduced-fat Cheddar cheese
In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, salsa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling
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