As you might know, I am a big fan of quick and healthy meals and these bean burritos are just the ticket! They are all together delicious with an interesting combination of black and kidney beans and a smokey hint of chipotle. And because they are super filling (and spicy) my husband doesn't even mind going meatless every once in a while!
Chipotle Bean Burritos
adapted from Cooking Light
1 T canola oil
1 garlic clove, minced
1/2 t chipotle chile powder (word to the wise, this stuff is really potent!)
1/2 t salt
1/3 cup water
1 (15-ounce) can no-salt added black beans, drained
1 (15-ounce) can no-salt added kidney beans, drained
1/4 cup refrigerated fresh salsa
6 (10-inch) whole wheat tortillas
1 cup (4 ounces) reduced-fat shredded cheddar cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 T thinly sliced green onions
6 T light sour cream
Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each 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.
Enjoy!
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