Step 1

Preheat the oven to 350°F. Spray a baking dish with nonstick spray.

Step 2

In a medium saucepan, heat the olive oil over medium heat. Add the garlic, salt, and chili powder. Cook 1 minute, or until fragrant.

Step 3

Pour in the beans (I usually leave 1 can with juice and drain the other) and water. Cover and cook 5 minutes.

Step 4

Remove the lid and reduce the heat to low. Use a potato masher or fork to mash the beans until you reach your desired consistency. You can also use an immersion blender if you prefer a smoother consistency. Bring to a light simmer for 2 minutes. Add a splash more water if they become too thick or simmer longer to allow more moisture to evaporate if needed. Remove from heat and stir in optional add-ins, if using. Season to taste.

Step 5

Spread about 1/3 cup of the beans down the center of a tortilla. Add 1 to 2 Tablespoons of cheese over the top. Fold the bottom edge over the filling and then fold in the sides and roll up.

Step 6

Place in baking dish and bake 10 minutes. Serve while warm. Add desired toppings.