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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

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

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


  1. OK, I am not one of those WRAP gals BUT this looks like I would love it. I will add more spice, may even change a bit. I love cayenne. Thanks Helena!

    1. Hi Shelley! Thanks for the comment. I think you would love it...I am not a wrap gal either but do enjoy it occasionally! Enjoy!!

  2. Hi there, Melissa here from Food Bloggers of Canada. Just popping by to check out your blog and to let you know we've added you to our Membership Directory. Welcome aboard! We have other sister duos but I think you might be our first set of twins!

  3. Hi Melissa! Thank you for the comment-We are super excited to be added..thank you for letting us know!!

  4. wow- this looks SO delicious!

  5. Oh yum!!! I think me and my friend are going to make this for our dinner tonight before we go to the gym =D

  6. It's not vegetarian if their is chicken stock!

    1. Agreed, however it is an option for people who are non-vegetarian/don't have vegetable both on hand. I prefer to use vegetable broth too, I prefer the flavour.

  7. Made this tonight! Tasty and easy!



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