Chipotle Bean Burritos

Chipotle Bean Burritos
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups shredded romaine lettuce
  • ½ teaspoon chipotle chile powder
  • ½ teaspoon chipotle chile powder
  • 6 tablespoons thinly sliced green onions
  • 1/3 cup water
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • + 21 more ingredients
    • 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
    • 6 (10-inch) reduced-fat flour tortillas (such as Mission)
    • 3 tablespoons refrigerated fresh salsa
    • 1 (15-ounce) can organic kidney beans, drained
    • 1 tablespoon canola oil
    • 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
    • 1 ½ cups chopped plum tomato (about 3)
    • 1 tablespoon canola oil
    • 1 (15-ounce) can organic black beans, drained
    • 1 (15-ounce) can organic black beans, drained
    • 6 (10-inch) reduced-fat flour tortillas (such as Mission)
    • 1 garlic clove, minced
    • 1/3 cup water
    • 1 (15-ounce) can organic kidney beans, drained
    • 6 tablespoons thinly sliced green onions
    • ¼ teaspoon salt
    • 1 ½ cups shredded romaine lettuce
    • 6 tablespoons light sour cream
    • 3 tablespoons refrigerated fresh salsa
    • 1 ½ cups chopped plum tomato (about 3)
    • 6 tablespoons light sour cream

1. 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 sal...

View full recipe at My Recipes

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