Lunchtime Burritos With Chili-Spiced Brussels Sprouts

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Big Girls Small Kitchen
Uploaded by: Cara Big Girls Small Kitchen


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One 14-ounce can pinto beans

2 tablespoons safflower or olive oil

1/4 onion, chopped

5 large Brussels sprouts, trimmed, outer layer removed, thinly sliced

1/8 teaspoon chipotle chili powder (or regular chili powder), or a little more to taste.

2 whole wheat tortillas

1/4 cup grated mozzarella or cheddar cheese

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