Burrito / Enchilada Wraps

After making the "Black Bean and Quinoa Chili-Stuffed Peppers on Basmatic Rice" from the night before, I was left with 1/2 Can of each Black Beans, Pinto Beans and Corn. I used to make this Enchilada dish that I found in the Kraft Cheese magazine and I figured I could make something like it out of these leftovers. Keep in mind this was a quick "throw together left over dinner".

Ingredients:
Olive Oil
1 - Package Tortilla wraps (I like the Dempsters "Ancient Grains")
1/2 - Onion, Chopped
2 - Cloves Garlic
1/2 - Can Black Beans
1/2 - Can Pinto Beans
1/2 - Corn
1 - Cup Mozzarella Cheese, shredded
2 - Tsp Chili powder
1 - Tsp Thyme
1 - Tsp Basil
Salt
Pepper

Directions:
Heat olive oil in a large sauce pan over medium-high heat and add onion. Saute until soft and then add garlic. Cook for 1 minute more then add black beans, pinto beans, corn and spices. Cook for 5 more minutes over medium heat (just long enough to heat up the beans and corn).

Scoop mixture in Tortilla wrap, roll up and place on Toaster oven sheet. Make 4 of these. cover with shredded cheese and put in toaster oven for 3 - 5 minutes (or until cheese is all melty) at 400 F.

Serve warm :)