Fabulous Burritos

This recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease.

Ingredients
1 large onion, chopped (1 cup)
2 garlic cloves, chopped
vegetable broth or water
(2) 15 oz. cans pinto beans, drained and rinsed
(1-2) 16 oz. jars mild salsa or no-oil pasta sauce or a combination of the two
4 no-oil whole-wheat thin flat bread or nonfat tortillas (Esselstyn's recipes always recommend Ezekiel 4:9 by Food for Life brand, of which Whole Foods carries pretty much the entire product line)
2-3 tomatoes or 6-8 plum tomatoes, thinly sliced
chopped cilantro or parsley

Directions

1. Preheat oven to 350 degrees.

2. In a non-stick saucepan, stir-fry onion and garlic in enough vegetable broth or water to cover until softened.

3. Add pinto beans and pasta sauce and mash (a potato masher works well), then cook for a few minutes. (If you want to expand this filling mixture, you could add leftover rice, corn, or other vegetables).

4. Put enough pasta sauce in a baking pan just to cover the bottom. Spread each tortila or piece of flat bread with bean mixture, roll up like a sausage, and place in the pan, nestling the burritos together. Cover rolled burritos with salsa, pasta sauce, or a combination of the two.

5. Place sliced tomatoes on top of the burritos.

6. Bake for 30 minutes, until bubbly, or more, if you like your burritos crispy. Sprinkle with chopped cilantro or parsley.

(Now that I've read through the entire recipe, this sounds horrific.  It sounds like weird bastardized enchiladas more than burritos anyway, and I don't understand why there is pasta sauce and no seasonings at all, such as cumin or chili powder.  My version won't resemble this recipe so much as what Sameer ends up ordering whenever we eat at Qdoba.  I'll make a mixture of black and pinto beans, cooked in the slow cooker along with garlic and onion and taco spice.  I don't plan to cook the burritos afterward or use pasta sauce of any kind.  I do want to make some fresh pico de gallo since I think it adds a lot, and I'll probably throw some sort of green lettuce and maybe some of the fire-roasted corn from my freezer too.  And avocado slices, or full on guacamole.  Remove the avocado and the salt from my version and it would be Esselstyn-approved -- and still sound less weird.)