Bean Burritos

I have been so caught up with Olympic Fever, that I have not posted anything on here for quite a while! Sorry about that.

Since I am feeding my sport fix right now, easy recipes are definitely being made to feed everyone else! In fact, Cracker Chicken is in the oven as I type. This has me thinking of another easy meal that we like to have...it's one of those recipes that can be made in a flash and if there are any leftovers, can be easily made into another meal or hearty snack.
The original recipe for Bean Burritos according to my recipe card shows baking at the end. I have not done this step in years, but will share the recipe in its entirety in case you opt to do that. It is good either way!

The Recipe:

1/2 Medium onion, finely chopped
2 cloves garlic, minced
1 (19oz.) can Black Beans, undrained
1 Cup Salsa
2 TBSP Cilantro (fresh), chopped (if dried, 1 TBSP)
1 tsp Chili powder
1 tsp Cumin
2 TBSP Canola (or vegetable) oil
4 Burrito size tortillasft
3/4 Cup shredded cheddar cheese
Sour Cream (optional)

In medium skillet, heat oil over medium heat. Add onion and cook until tender. Add garlic and cook 1 minute. Stir in beans (and liquid), 1/2 Cup salsa, cilantro, chili powder & cumin; bring to boil. Reduce heat to low and simmer 10 minutes. Meanwhile, preheat oven to 350 degrees. Spray 8" square baking dish with non-stick spray.  Spoon 1/2 Cup bean mixture into center of tortilla and roll. Put seam side down in dish. Repeat. Sprinkle with cheese. Bake 8-10 minutes, until cheese is melted. Serve with remaining salsa and sour cream.

Again, I have not baked these. I actually place the cheese inside, roll and serve as is. You can have the sides and even include guacamole if you like. I usually have about 1 1/2 cups of this left over and I will make nachos the next day by placing tortilla chips on plate, top with bean mixture and cheese. Cook in oven or microwave until cheese is melted.