Chipotle Bean Burritos
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Ingredients
1 tablespoon canola oil
1 clove garlic, minced
½ teaspoon chipotle chili powder
¼ teaspoon salt
, a glass of water
1 can organic black beans (15 oz), dried
1 can organic beans (15 oz.), dried
3 tablespoons chilled fresh salsa
6 (10-inch) low-fat flour tortillas (such as Mission)
1 cup (4 oz) shredded low-fat Mexican blender with 4 cheeses
1 ½ cups chopped plum tomatoes (about 3 pieces)
1 ½ cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream
To make
Add guacamole and chips to this hearty vegetarian dish for easy Mexican cooking.
Heat the oil in a large nonstick skillet over medium-high heat. Add garlic to skillet; cook for 1 minute, stirring frequently. Add the ground chili pepper and salt; cook for 30 seconds, stirring constantly. Add 1/3 cup water and beans; bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat; add the salsa. Partially mash the bean mixture with a fork.Preheat the tortillas according to the instructions on the package. Place about 1/3 cup of the bean mixture in the center of each tortilla. Sprinkle each serving with about 2 1/2 tablespoons of cheese, 1/4 cup tomatoes, 1/4 cup lettuce leaves, 1 tablespoon onion, and 1 tablespoon sour cream; roll up.
Heat the oil in a large nonstick skillet over medium-high heat. Add garlic to skillet; cook for 1 minute, stirring frequently. Add the ground chili pepper and salt; cook for 30 seconds, stirring constantly. Add 1/3 cup water and beans; bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat; add the salsa. Partially mash the bean mixture with a fork.Preheat the tortillas according to the instructions on the package. Place about 1/3 cup of the bean mixture in the center of each tortilla. Sprinkle each serving with about 2 1/2 tablespoons of cheese, 1/4 cup tomatoes, 1/4 cup lettuce leaves, 1 tablespoon onion, and 1 tablespoon sour cream; roll up.
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Author:Admin
Published: 11/20/2023 7:58 PM
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