Chipotle Bean Burritos
6 January 2011
You know when you have a plate full of color that it has got to be healthy. Here is a great vegetarian bean burrito that will please everyone.
I think that this filling would also be quite delightful for enchiladas with the tasty authentic enchilada sauce…oh I can just imagine that right now. BUT I must focus on these healthy little burritos.
Everyone made it to the photo op except for the red onion and the lite sour cream.
Not only is this meal healthy, it is very budget friendly, too.
Drain and rinse your beans.
In a large skillet heat your oil, then add the garlic. Let it sizzle in the oil for about 30 seconds on medium-high heat.
Now add in your spices and give it a good stir.
Add in the 1/3 cup of water.
Add in the beans.
Once the beans have simmered in the sauce, add the salsa and partially mush the beans. You can use a fork or a potato masher.
Add all those yummy toppings and enjoy. No need to feel guilty on this one.
Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!
Chipotle Bean Burritos
Serves 6 (1 burrito per serving)
Source: Cooking Light, January 2010
1 tablespoon cooking oil (I used light olive oil, not light in calories, but light in flavor)
1 garlic clove, minced
1/2 teaspoon chipotle chili powder
1/2 teaspoon ancho chili powder
1/2 teaspoon regular chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
3 tablespoons of your favorite salsa
6 (10-inch) reduced-fat whole wheat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomatoes (about 3) I used the grape tomatoes, they are sweeter in flavor and play-off of the spice nicely
1 1/2 cups shredded romaine lettuce
1 bunch of green onions, thinly sliced or a red onion, minced (I prefer the crunch of the red onion)
6 tablespoons light sour cream
Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powders, cumin 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 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 onion, and 1 tablespoon sour cream; roll up.
Calories 361; Fat 10.3g; Carbohydrate 52.2g; sodium 735 mg; Protein 16.8 g; Fiber 11.4 g.
**Add diced avocados, too, or even guacamole** not added to the calorie count. This would also be a nice alternative for the filling for enchiladas using the authentic enchilada sauce from my site!
yummy