Speedy Bean Burritos

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NUTRITION per serving: 427 Calories; 10g Fat; 20g Protein; 65g Carbohydrate; 12g Dietary Fiber; 5mg Cholesterol; 1055mg Sodium. Exchanges: 4 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 9

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  • 6

Ingredients

  • 1 tablespoon vegetable oil
  • 1 clove garlic, pressed
  • 1/2 teaspoon chipotle chili powder*
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (15-oz.) can kidney beans, drained and rinsed
  • 3 tablespoons salsa
  • 6 (10-inch) flour tortillas
  • 1 cup shredded low fat Mexican cheese blend
  • 1 1/2 cups chopped plum (Roma) tomatoes
  • 1 1/2 cups shredded Romaine lettuce
  • 6 tablespoons thinly sliced green onion
  • 6 tablespoons light sour cream

Preparation

Step 1

Heat the oil in a large skillet over medium heat; add garlic and cook for 1 minute, stirring frequently. Stir in chipotle chili powder and salt; cook for 30 seconds, stirring constantly. Stir in water and beans; bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and stir in salsa. Partially mash bean mixture with a fork. Warm the tortillas according to package directions. Spoon about 1/3 cup of bean mixture down the center of each tortilla then top with about 2 1/2 tablespoons of cheese, 1/4 cup of tomato, 1/4 cup of lettuce, 1 tablespoon of green onion and 1 tablespoon of sour cream. Roll up and dig in!
*Leanne’s Note: If you cannot find chipotle chili powder, you can substitute 1/2 teaspoon regular chili powder and 1/8 teaspoon ground red pepper.

SERVING SUGGESTION: A big salad.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure beans, salsa, tortillas and sour cream are all gluten free.

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