Chipotle Bean Burritos recipe

Chipotle Bean Burritos recipe

Serve: 6 servings (serving size: 1 burrito)


    1  tablespoon  canola oil
    1  garlic clove, minced
    1/2  teaspoon  chipotle chile powder
    1/4  teaspoon  salt
    1/3  cup  water
    1  (15-ounce) can low-sodium black beans, drained
    1  (15-ounce) can low-sodium kidney beans, drained
    3  tablespoons  refrigerated fresh salsa
    6  (10-inch) reduced-fat flour or wheat tortillas
    1  cup  (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
    1 1/2  cups  chopped plum tomato (about 3) and/or 1 1/2 cups chopped red bell pepper
    1 1/2  cups  shredded romaine lettuce
    6  tablespoons  thinly sliced green onions
    6  tablespoons  light sour cream


Heat oil in a big nonstick skillet around moderate heat. Put garlic to  skillet; cook for 2 minute, mixing frequently. mix in chile powder and salt; cook for 45 seconds, mixing constantly. Mix in 1/3 cup water and beans; bring to a boil.  Minimize heat, and simmer 10 minutes. Remove from heat; mix in salsa. Partly mash bean combination with a fork. .
Hot tortillas based on package directions. Spoon about 1/3 cup bean mix into  middle  of every tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

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