Prep Work: Soak 16 oz. dry beans and cook in your crock pot if not using canned. Shred cheese. Cut any vegetables to be used. Shred lettuce.

Mash hot, drained beans with potato masher or large fork, or with a food processor. Use the stove to heat them if not using crock pot beans.

Add chili powder, nutritional yeast, garlic powder and salt. Stir all together, adding olive oil to loosen up the beans as needed.

Heat tortillas one at a time in a dry frying pan just until they are flexible enough to roll without breaking; approx. 1-2 min. each. Take off pan and roll loosely, then set aside while heating others. Layer ingredients in center of tortilla in the following order: PROTEIN: Spread just under 1/2 c. of beans in center of tortilla, 2" by 6" shape. Add leftover cubed or shredded meat here- chicken, roast, steak, fish , etc. CHEESE: Sprinkle 1/4 c. cheddar cheese- or any other hard cheese, cottage cheese, crumbled cheese, or combination of a few different kinds. VEGETABLES AND SPICE: Spoon salsa and corn over top- or pesto, soft leftover cooked vegetables like broccoli, bell peppers and onions, kale, cauliflower, Chinese take- out vegetables, etc. CREAM: dallop sour cream- or plain yogurt. GREENS: 3/4 c. red lettuce- or romaine, spinach, cooked kale or collard greens, baby spring mix, arugula, etc.

Fold in edges on short side of rectangle, then one long side over the food, then roll burrito forward 180 degrees. It will large be so slice diagonally across the middle. "A cup of black beans will provide you with 15.2 grams of protein (that's 30.5% of the daily value for protein), plus 74.8% of the daily value for fiber. All this for a cost of only 227 calories with virtually no fat." http://www.whfoods.com OTL 2010