As soon as I saw this recipe, I knew I needed to make it. Heath loves Mexican, and I love bean burritos. These were super easy, and really good. Heath thought they were kind of boring, but he likes his Mexican to have some heat to it. I absolutely do not. You can always spice it up to your liking though buy adding some Tabasco or some other hot sauce. Or, if you're family doesn't mind, just cook it right into the beans.
Even Jesse, who's been uber picky lately, ate some of it (with enough tomatoes and sour cream, I think he'll eat anything). This is definitely a recipe I'll keep around for an easy night of cooking. Ya know, I have to wonder...what did I do before Pinterest? That's where I found this recipe (as well as MANY others I've tried recently), and I just love how many different and wonderful recipes are to be found on that site. The only downside though is that I spend WAY too much time pinning when I should be doing other things!
Have a great day guys!
'Chipotle Bean Burritos'
Source: My Recipes
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/3 cup water
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 flour tortillas (10 inches)
1 cup shredded Mexican Cheese blend
1 1/2 cups chopped tomato
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons sour cream
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly.
2. 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.
3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla.
4. 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.