Mexican Black Bean Burritos

1 large onion, chopped (1 cup)

6garlic cloves, finely chopped

1can (15 oz) Progresso® black beans, drained, rinsed and mashed

1teaspoon finely chopped chipotle chilies in adobo sauce, drained

4fat-free flour tortillas (6 to 8 inches in diameter)

1/2cup shredded reduced-fat mozzarella cheese (2 oz)

1large tomato, chopped (1 cup)

1. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.

2. Place one-fourth 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.

*Garnish the burritos with extra chopped tomato, shredded lettuce, chopped red onion, chopped fresh cilantro and fat-free yogurt or sour cream.