Chipotle Bean Burritos with Guacamole and Chips

By barbie24

Calories: 361; Fat: 10.3g; Protein: 16.8g; Carbs: 52.2g; Fiber: 11.4g; Cholesterol: 19mg; Iron: 3.3mg; Sodium: 735mg; Calcium: 395mg

* Serving size: 1 burrito

Ingredients

• Burrito:
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 (15-ounce) can organic black beans, drained
• 1 (15-ounce) can organic kidney beans, drained
• 3 tablespoons refrigerated fresh salsa
• 6 (10-inch) reduced-fat flour tortillas (such as Mission)
• 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2 cups chopped plum tomato (about 3)
• 1 1/2 cups shredded romaine lettuce
• 6 tablespoons thinly sliced green onions
• 6 tablespoons light sour cream
• Guacamole & Chips:
• 1 ripe avocado, peeled
• 1 tablespoon onions, minced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1 garlc clove, minced
• 1/2 jalapeno pepper, seeded and minced
• baked tortilla chips

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Burrito:

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Guacamole & Chips:

1. Place avocado in a bowl; mash with a fork.

2. Add minced onion, cilantro, lime juice, salt, garlic, and jalapeno pepper. Stir until well blended.

3. Serve with baked tortilla chips.