Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.
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
How to Make It
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.
These are wonderful. I did make a couple of changes based on previous reviews. First, I added some chopped onion to the garlic and also 1/8 tsp grd. cumin. Instead of 1/3 c. water I added 1 8oz. can no salt added tomato sauce and only about 1/4 c. water. My husband, who is not typically fond of bean burritos loved them so much that he decided to take leftovers for lunch the next day. It was a home run!!
I made this exactly as written. It was part of the Cooking Light Diet meal plan and I didn't have too much hope, based on the simplicity of the recipe, that it would be tasty. I must admit I was soooo wrong. This was a DELICIOUS meal. As with most of the Cooking Light recipes, I didn't feel like I was eating a light meal.