Thursday, January 28, 2010

Chipotle Bean Burritos

I found this recipe and thought I would keep in on hand for a crazy busy night. The flavor of the burritos was so good! I have never used Chipotle powder, but let me tell you... I am now a fan. Really a very yummy dinner in no time flat. It's made my top ten this year.

(You can;t really see the meat at all, sorry. I piled mine high with lettuce and avacado, you know.. being on a raw food diet and all)


1 Tbsp canola oil
1 clove garlic, minced
1/2 tsp chipotle chile powder (use 1/4 if making it for kids)
1/4 tsp salt
1/3 cup water
1 (15 oz) can organic black beans, drained and rinsed
1 (15 oz) can organic kidney beans, drained and rinsed
3 Tbsp refrigerated salsa
6 (10 inch) reduced-fat flour tortillas

for toppings:
shredded cheese
sour cream
sliced green onions

Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Sir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to 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 desired toppings.


Recipe from Cooking Light. Jan/Feb issue

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