Chipotle Bean Burritos

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 361
  • Fat: 10.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2g
  • Protein: 16.8g
  • Carbohydrate: 52.2g
  • Fiber: 11.4g
  • Cholesterol: 19mg
  • Iron: 3.3mg
  • Sodium: 735mg
  • Calcium: 395mg

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. 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. 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.
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