Black Bean and Carmelized Onion Burritos

[Saladbowl]

Black Bean and Carmelized Onion Burritos

3 cups thinly sliced red onion
2 tsps sugar
1/4 tsp dried thyme
1 (15-oz) can black beans rinsed and drained
1/2 tsp ground cumin
1 cup shredded reduced-fat cheddar cheese
1/4 cup minced cilantro, optional
8 (6-inch) flour tortillas
Salsa

DIRECTIONS:

Preheat oven to 350 degrees. Coat a large skillet with nonstick cooking
spray and heat over medium-high heat. Add the onion and sugar. Saute 5
minutes, or until tender. Reduce heat to medium. Continue cooking for 10-15
minutes or until the onion is caramelized or a deep gold brown. Remove from
heat and stir in the thyme.

In a mixing bowl, combine the beans, cumin, cheese, and cilantro; stir well.
Spoon the bean mixture evenly down the center of each tortilla. Top evenly
with the onion mixture. Roll up the tortillas jelly-roll-style and place the
rolls, seam side down, on a baking sheet coated with nonstick cooking spray.

Cover and bake for 12-15 minutes or until the cheese melts. Serve with
salsa.