Bean Burritos are a pretty easy, healthy lunch standard around our house. How hard is it to drain a few cans of beans and throw them on a tortilla? The simplicity is why I didn’t starve to death in college. Well that and pizza rolls, but that’s for another day.
If I were being completely honest though, bean burritos can be a little boring. So as Neil loves to do, he found a way to church up a few boring bean burritos a bit this weekend, and now I can’t stop eating them. Which I don’t have to feel bad about because they are veggie packed slathered with healthy Greek yogurt instead of sour cream. I’m pretty much of the belief now that yogurt is my new applesauce when it comes to cooking and baking. But anyway, here is Neil’s Chipotle Bean Burrito recipe:
via Pink Parsley/Cooking Light
2 teaspoons canola oil (for cooking)
2 cloves garlic, minced
1 teaspoon chile powder
1 teaspoon minced chipotle chiles in adobo sauce
1 teaspoon ground cumin
1 teaspoon kosher salt
1/3 cup water or chicken/vegetable broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
½ cup fresh salsa
4 10-inch tortillas (your preference, we used these)
2 cups chopped tomatoes
1 ½ cups chopped spinach (destemmed)
6 tablespoons sliced green onion
6 tablespoons nonfat Greek yogurt
Shredded cheese (optional and to your preference)
1. Heat the oil in a large nonstick skillet over medium heat. Add garlic, chile powder, chipotle chile, cumin and salt and cook 1-2 minutes or until the smell takes over your kitchen.
2. Add beans and water/broth, and bring mixture to a boil. Reduce to medium-low and allow to simmer for 10 minutes. Remove from heat, stir in salsa and mash lightly to soften beans.
3. Spoon about 1/3 cup of the mixture down the center of each tortilla. Then top each with a serving of shredded cheese (optional), tomatoes, spinach and green onion. Finish it off with a slathered dob of Greek Yogurt and roll tightly. NOM immediately.
The ingredient list may seem a little daunting, but I assure you most of it is already in your pantry. The secret in my opinion to this wrap’s success is the adobo. It perfectly marinades the beans and the sweet and smoky taste compliments the Greek yogurt amazingly.
These were done and on the table in less than 20 minutes. We’re making them again tonight to use up the rest of the chiles and spinach. There are very few meals I can eat three times in a row, but I’m ready for dinner and it’s not even lunch time!
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