Spicy Bean Burritos

Submitted by gailanng

"A spin on a Cooking Light recipe."

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 6

ingredients

• For the bean filling

• 2 teaspoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon chili powder (ancho or chipotle works great)
• 1 teaspoon minced chipotle chile in adobo
• 1 teaspoon ground cumin
• 1⁄4 teaspoon kosher salt
• 1 dash cayenne pepper
• 1⁄3 cup water, vegetable broth or 1/3 cup chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 6 tablespoons fresh salsa

• For serving

• 6 (10 inch) flour tortillas or (10 inch) wheat flour tortillas, warmed
• shredded cheese (cheddar or Mexican blend)
• diced tomato
• shredded romaine lettuce
• chopped green onion
• sour cream
• chopped fresh cilantro

directions

1. 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.
2. 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.
3. Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions, sour cream and cilantro. Roll the tortilla up tightly, burrito style, and serve immediately.