Chipotle Bean Burritos

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1 tablespoon canola oil

1 garlic clove, minced

1/2 teaspoon chipotle chile powder

1/4 teaspoon salt

1/3 cup water

1 (15-ounce) can organic black beans, drained

1 (15-ounce) can organic kidney beans, drained

3 tablespoons refrigerated fresh salsa

6 (10-inch) reduced-fat flour tortillas (such as Mission)

1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

1 1/2 cups chopped plum tomato (about 3)

1 1/2 cups shredded romaine lettuce

6 tablespoons thinly sliced green onions

6 tablespoons light sour cream

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