Serve with vegan sour cream, salsa and guacamole. Makes approx 20.

1 can Refried Beans (No Oil Added) (15oz)
1 can Black Beans (15oz)
1 tsp Chili Powder
1/2 tsp Oregano
1/4 tsp Cumin
1/4 tsp Chipotle Chili Powder (optional)

Corn tortillas

1 can Refried Beans (No Oil Added) (15oz) 1 can Black Beans (15oz) 1 tsp Chili Powder 1/2 tsp Oregano 1/4 tsp Cumin 1/4 tsp Chipotle Chili Powder (optional)

In a saucepan on low-medium heat add the can of refried beans and black beans (rinsed and drained). When warm mash the black beans with a potato masher. Add spices and stir.

Heat up about 4 corn tortillas in the microwave for 50 seconds. This will vary depending on the microwave. You want the corn tortillas to be hot and pliable. One tortilla at a time, add desired amount of bean mixture (approx 1-2 TBL) to the tortilla and then roll. Place on baking tray.

Cook at 375 for 15-20 min. These can also be frozen in advance and are great reheated.