• ½ cup onion, diced
• 2 cloves garlic, finely minced
• 4 cups cooked pinto beans (prepared without oil or salt)
• 1/8 tsp. oregano
• 1 ½ cup lowfat cheddar cheese, shredded
• 6 8 inch BUENO^® Flour Tortillas
• 1 16 oz. jar BUENO^® New Mexico Red Chile Sauce

1.  Sauté onion and garlic in a skillet lightly coated with a non-stick cooking           spray.
2. Add pinto beans and oregano. Simmer mixture until any excess moisture has     evaporated. Mash mixture
3. Stir ½ cup of the cheese into beans, allowing cheese to melt.  
4. Spoon 2/3 cup bean mixture onto each tortilla. Roll up, placing each burrito          seam side down.
5. Pour 1/3 cup of red chile sauce over each burrito and sprinkle ¼ cup cheese      on top of each burrito. Makes six servings.