You know how much our family loves mexican food so it will come as no surprise that we loved this meal. I first noticed this recipe almost 2 years ago in my Cooking Light magazine but never made it because it called for chipotle chili powder. I also was quite content with our beef and bean burritos as well as our black bean enchiladas so I didn’t’ think I needed another recipe. Silly Dinah! What was I thinking is what I asked myself as I ate this burrito.
I had been at Penzey’s the other day and was looking at all of their chili powders when I noticed they sold chipotle chili powder. I loved the smoky smell of it and so when I came across this recipe again I knew I needed to make these. The verdict? I have now become a believer in chipotle chili powder. I can’t wait to try it in some of my other recipes. (I think you could probably make this with regular chili powder and an addition of a minced chipotle pepper in adobo sauce, but I love an excuse to buy a new spice and visit my local Penzey’s store.) If you are unfamiliar with chipotle peppers, they have a rich smoky flavor while adding a bit of heat.
I will tell you that the only downfall I found in this recipe was that we did not have any leftovers. I guess next time I will have to double the recipe to insure we can have some yummy lunches.
Chipotle Bean Burritos
Printer Friendly Recipe
Ingredients:
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chili powder (you could substitute 1/2 teaspoon chili powder and 1/2 teaspoon minced chipotle pepper)
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can pinto beans, drained
3 tablespoons salsa
flour tortillas
shredded Mexican blend cheese
chopped tomatoes
shredded lettuce
sour cream or plain greek yogurt (I always substitute plain greek yogurt and love it.)
Directions:
Heat oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. 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 making sure to leave some of the beans whole.
Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each burrito with cheese, chopped tomatoes, shredded lettuce, and greek yogurt or toppings of your choice.
