Monday, August 30, 2010

Chipotle Bean Burritos

This recipe was contributed by Rachel Nielson and was originally found in Cooking Light magazine.

This is a quick, easy, healthy, vegetarian dinner.  We usually have all of the ingredients in the cupboard, so it can be a last-minute meal.  We recently made this recipe with black beans and pinto beans (because that's what we had on-hand), and it seemed to taste just as good.  I think it's a versatile recipe.

 I think these would be delicious with guacamole and chips as a side dish.

For bean mixture:

1 T canola oil
1 garlic glove, minced
1/2 t chipotle chile powder (we just use regular chili powder because that's what we have on-hand)
1/2 t salt
1/3 cup water
1 (15 oz) can black beans, drained (the recipe calls for organic beans)
1 (15 oz) can kidney beans, drained (the recipe calls for organic beans)
3 T. refrigerated fresh salsa (we just use jarred salsa)


flour tortillas (obviously)
chopped tomato
chopped onion (optional)
sour cream (absolutely delicious on top!)
shredded romaine lettuce


1. Heat oil in a large 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 for 10 minutes.  Remove from heat; stir in salsa.  Partially mash bean mixture with a fork.

2.  Warm tortillas according to package directions.  Spoon about 1/3 cup bean mixture into center of each tortilla.  Top each with cheese, chopped tomato, shredded romaine lettuce, chopped onions, and sour cream; roll up and chow down.

**For leftovers, we use corn tortilla and warm them on a skillet with a sprinkle of cheese until crispy like a tostada--then we add the warm beans, sour cream, lettuce, tomato, etc.  YUM!


Sarah McK said...

It looks yummy and WW friendly! Can't wait to try it! Sorry, though, Salmon is not my fish, so I don't have any suggestions for you.

Laura said...

I love these. We make them a lot. It takes less than fifteen minutes, we always have the ingredients on hand, and they are filling. I like mine quesadilla style with lettuce and sour cream on top.