I wasn’t expecting much from this dinner. To be honest, I only put it on our menu because my shelf of canned goods was overflowing and I knew this would use up two cans of beans. Silly Annie. I positively loved this meal. In fact, I loved it so much that I ate leftover burritos for lunch every day afterward until the filling was completely gone. And then I was sad because the filling was gone. And I still want one right now, even though I already had dinner and dessert. It’s a quick, easy, healthy vegetarian meal – what more must I say to convince you?
The bean mixture really has just a hint of spice, but as with most things, you can easily control the spice by adding extra chipotle, a diced jalapeño, a dash of hot sauce, more cayenne, etc. I used a combination of black and pinto beans but you can use whatever suits your taste or what you have in the pantry. I normally use lowfat sour cream, but lowfat plain Greek yogurt makes a great substitute. Make them however you like but please, do make them.
By the way, thanks to all who entered the cookbook giveaway last week. If you are looking for healthy meal ideas, the responses to the post are great inspiration! A random drawing was done this weekend and the winner is Kalliope, who said: “I love roasting vegetables. No matter the season, there’s always something yummy to roast… asparagus, squashes, cauliflower. MMmmm!” Congratulations! I hope you enjoy this cookbook as much as I do.
Spicy Bean Burritos
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Yield: about 6 servings
Ingredients:
For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa
For serving:
6 (9- or 10-inch) 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 or broth 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 spoon or 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: Pink Parsley Catering, originally from Cooking Light
