tiramisu, these burritos have a lot of other admirable qualities: they are tasty, healthy, and easy to make. Plus, it's hard to come by a cheaper protein source than beans (and John says he didn't miss the meat). We stuck to the recipe, but you could definitely add additional spices or toppings (I was a little disappointed that I didn't have an avocado on hand to roll up in these). We used regular tortillas, rather than the low-fat ones called for in the recipe, but I doubt it made too much of a difference in the calorie count (with the low-fat tortillas, you're looking at 360 calories per burrito). And the regular tortillas probably taste better... just sayin'.
Chipotle Bean Burritos
from Cooking Light (Jan/Feb 2010)
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder (or 1/2 teaspoon regular chile powder and 1/8 teaspoon cayenne pepper)
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 refrigerated fresh salsa
6 (10-inch) tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
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 salsa. Partially mash bean mixture with a fork.
2. 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.
Makes 6 burritos.
Download a printable recipe.