Wednesday, February 23, 2011

Spicy Bean Burritos

I'm not one to post recipes...although, I do love to cook. But I had to post this recipe because it was that good and pretty easy! I found it on Annie's Eats. This was my first "go" at one her recipes and I'll definitely be going back for more!

I almost took a picture of our burritos last night but they didn't look quite this tasty. And I would hate for my burrito pic to keep you from making this delicious dinner. :) Here's the recipe...

Spicy Bean Burritos
Yield: about 6 servings **It was just enough for the two of us!** Is that bad???

For the bean filling:
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
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa
For serving:
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream or Greek yogurt
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 serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream.  Roll the tortilla up tightly, burrito style, and serve immediately.

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