Wednesday, November 6, 2013

Chipotle Bean Burritos

D made these, and I got to assemble mine.  First, I always over-pack a burrito so they were a little messy. But the taste was really good.  I would definitely have again.

Chipotle Bean Burritos

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

Yield: 6 servings (serving size: 1 burrito)
Total: 30 Minutes

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
Photo by: Photo: Becky Luigart-Stayner;
Styling: Jan Gautro
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

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.

Nutritional Information
Calories: 361; Fat: 10.3g; Saturated fat: 3.8g; Monounsaturated fat: 3.1g; Polyunsaturated fat: 2g; Protein: 16.8g; Carbohydrate: 52.2g; Fiber: 11.4g; Cholesterol: 19mg; Iron: 3.3mg; Sodium: 735mg; Calcium: 395mg

Cooking Light JANUARY 2010

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