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Chipotle Bean Burritos
Ingredients
1 tablespoon canola oil $
1 garlic clove, minced $
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt $
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained $
3 tablespoons refrigerated fresh salsa $
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese $
1 1/2 cups chopped plum tomato (about 3) $
1 1/2 cups shredded romaine lettuce $
6 tablespoons thinly sliced green onions $
6 tablespoons light sour cream $
Preparation
1. 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.
2. 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.
Notes
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