Thursday, March 24, 2011

Spicy Bean Burrito

There are some meals that are ok, some that are good, and some that are wow so yummy! This was definately one of those wow meals. I wasn’t expecting much from this dinner, but it turned out great. Lots of bean filling wrapped in a tortilla with flavorful toppings such as cheese, sour cream, tomatoes, green onions....It’s a quick, easy, healthy vegetarian meal. How could you go wrong!


For the bean filling:
2 tsp. canola or vegetable oil
3 cloves garlic, minced or pressed
1 tsp. chili powder
1 tbsp chipotle in adobo sauce, chopped
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water*
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
4 tbsp. fresh salsa

For serving:
flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream or Greek yogurt


To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.  

Add the beans and the water* (I added another 1/2 cup water) to the pan.  Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat, stir in the salsa and mash the mixture with a fork.

Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream.  Roll the tortilla up tightly, burrito style, and serve immediately.

Source: Cooking Light
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