Of course, what we love just as much (or possibly more) than the burritos are all the toppings for it -- don't skimp on the guacamole, nonfat yogurt, homemade restaurant-style salsa, lettuce, peppers, jalapeno, cheddar cheese...whatever you love!
Spicy Bean Burritos
Taken from: Annie's Eats
Serves:4
- 2 tsp. canola or vegetable oil
- 2 cloves garlic, minced or pressed
- 1 tsp. chili powder
- 1 tsp. minced chipotle in adobo sauce
- 1 tsp. ground cumin
- ¼ tsp. kosher salt
- Dash cayenne pepper
- 1/3 cup water, vegetable broth or chicken broth
- 1 15 oz. can black beans, drained and rinsed (or 1 1/2 cups of cooked dried black beans)
- 1 15 oz. can pinto beans, drained and rinsed (or 1 1/2 cups of cooked dried pinto beans)
- 6 tbsp. fresh salsa
Some suggestions for burrito fillings:
- 6 (9- or 10-inch) flour, corn or whole wheat tortillas, warmed
- Shredded cheese
- guacamole
- restaurant-style salsa
- green, yellow and/or red bell peppers
- diced tomatoes
- shredded romaine lettuce
- chopped green onions
- nonfat yogurt
- sliced jalapenos (for even more of a kick!)
- To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.
- Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each bean serving with toppings of your choice. Roll the tortilla up tightly, burrito style, and serve immediately.
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