Chipotle Bean Burritos

Chipotle Bean Burritos Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

Yield:

6 servings (serving size: 1 burrito)

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 361
Fat 10.3 g
Satfat 3.8 g
Monofat 3.1 g
Polyfat 2 g
Protein 16.8 g
Carbohydrate 52.2 g
Fiber 11.4 g
Cholesterol 19 mg
Iron 3.3 mg
Sodium 735 mg
Calcium 395 mg

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.

Note:

Maureen Callahan,

January 2010
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