Chipotle Bean Burritos

By á-239

Ingredients

• 2 teaspoons canola oil
• 2 cloves garlic, minced
• 1 teaspoon chile powder
• 1 teaspoon minced chipotle chile in adobo sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/3 cup water, chicken broth, or vegetable broth
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 6 Tablespoons fresh salsa
• 6 10-inch whole wheat flour tortillas, warmed in microwave for 10-15 seconds
• 1 cup shredded cheese (cheddar, pepperjack, monterey jack, or a mixture)
• 1 1/2 cups chopped tomatoes
• 1 1/2 cups chopped spinach
• 6 Tablespoons thinly sliced green onion
• 6 Tablespoons nonfat Greek yogurt

Details

Servings 6
Adapted from pink-parsley.com

Preparation

Step 1

Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, chipotle chile, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from heat, stir in salsa, and mash lightly with a slotted spoon or fork.

Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top each serving with about 2 1/2 Tablespoons shredded cheese, 1/4 cup tomatoes, 1/4 spinach, 1 Tablespoon green onion, and 1 Tablespoon Greek yogurt. Roll tightly and serve immediately.