Friday, February 17, 2012

Chipotle Bean Burritos  

It seems appropriate that I would post a meal; particularly one that’s of the healthy type since all you’ve seen so far is baking. I love cooking; however the pictures I take rarely turn out. But I had this for dinner last night, and desperately needed to share it with you. It’s a quick, healthy meal that I would say takes less than half hour (max, I swear!) to make. I will definitely be making this meal more in the future, and look forward to it!

I modified this recipe slightly according to the ingredients that were available to me. It’s a very forgiving recipe and you can use whatever kind of beans you like. I seem to be on a black bean kick lately so you’ll be sure to see recipes that include them. You can adjust the heat with the spices. I don’t like things too spicy, but felt it balanced nicely with the vegetables and sour cream.

Chipotle Bean Burritos

INGREDIENTS

For the bean filling:

2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chipotle chile powder
1½ tsp. chopped green chiles
1 tsp. ground coriander
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
1 (15 oz.) can romano beans, drained and rinsed
6 tbsp. salsa

6 (9- or 10-inch) flour tortillas, warmed
1 avocado, sliced
Shredded cheese (any kind-I used cheddar)
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream

DIRECTIONS

Heat oil in a large nonstick skilled over medium heat. Add garlic to the pan, cook 1 minute, stirring frequently. Stir in chipotle chile powder, green chiles, coriander, kosher salt and cayenne, stirring constantly for 30 seconds. Stir in 1/3 cup water and beans, bring to a boil. Reduce heat to medium-low, simmer for 10 minutes, or until liquid absorbed. Remove from heat, stir in salsa, and mash lightly with slotted spoon or fork.

Spoon about 1/3 cup of the bean mixture down the centre of each tortilla. Top with cheese, tomatoes, lettuce, onions, sour cream and roll up burrito style. 

Source: adapted from Pink Parsley, originally from Cooking Light