Saturday, October 9, 2010

Chipotle Bean Burritos

Mexican and Tex-Mex are some of my favorite foods. We have been trying to eat more beans for the protein since going vegan. Black beans have always been a favorite and this recipe is a good way to enjoy a delicious bean burrito. I've used some of the leftover bean filling to make breakfast burritos and tostadas. Yummy!
  • 1  tablespoon  canola oil
  • 1  garlic clove, minced
  • 1/2  teaspoon  chile powder
  • 1/4  teaspoon  salt
  • 1/3  cup  water
  • 1  (15-ounce) can organic black beans, drained
  • 1  (15-ounce) can organic kidney beans, drained
  • 3  tablespoons salsa
  • 6  (10-inch) whole-wheat tortillas
  • 1  cup  (4 ounces) Veggie Shreds cheddar cheese
  • 1 1/2  cups  chopped plum tomato (about 3)
  • 1 1/2  cups  shredded lettuce
  • 6  tablespoons  thinly sliced green onions
  • 6  tablespoons  Toffuti sour cream

Heat oil in a large nonstick 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 with a fork.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

This would also be good with some pickled jalapenos added before rolling up.


Post a Comment