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!

Ingredients:

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

Directions:

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