Chipotle Bean Burritos

Another find from Key Ingredient!

Sounded good for a no-meat recipe!

I made this tonight but at this time I have not had any…just a small bite as I’m saving mine for lunch tomorrow!

Chipotle Bean Burritos


2 teaspoons canola oil
2 cloves garlic, minced
1 teaspoon chile powder
1 teaspoon minced chipotle chile in adobo sauce
1 teaspoon ground cumin
¼ teaspoon kosher salt
⅓ 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)
1½ cups chopped tomatoes
1½ cups chopped spinach
6 Tablespoons thinly sliced green onion
6 Tablespoons nonfat Greek yogurt


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 ⅓ cup of the bean mixture down the center of each tortilla. Top each serving with about 2½ Tablespoons shredded cheese, ¼ cup tomatoes, ¼ spinach, 1 Tablespoon green onion, and 1 Tablespoon Greek yogurt. Roll tightly and serve immediately.




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