Spicy Bean Burritos

Photo by Alyssa D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • For the bean filling:

  • 2

    tsp. canola or vegetable oil

  • 2

    cloves garlic, minced or pressed

  • 1

    tsp. chili powder

  • 1

    tsp. minced chipotle in adobo sauce

  • 1

    tsp. ground cumin

  • 1/4

    tsp. kosher salt

  • Dash cayenne pepper

  • 1/3

    cup water, vegetable broth or chicken broth

  • 1

    (15 oz.) can black beans, drained and rinsed

  • 1

    (15 oz.) can pinto beans, drained and rinsed

  • 6

    tbsp. fresh salsa

  • For serving:

  • 6

    (9- or 10-inch) flour tortillas, warmed

  • Shredded cheese

  • Diced tomatoes

  • Shredded romaine lettuce

  • Chopped green onions

  • Low-fat sour cream or Greek yogurt

Directions

To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork. Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.

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