Chipotle Bean Burritos

1 Burrito ww points: 9
Photo by Carrie W.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

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