ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chipotle Bean Burritos

Chipotle Bean Burritos
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total time 30 mins
Yield

6 servings (serving size: 1 burrito)

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

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

Nutrition 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

How to Make It

  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.