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Chipotle bean burritos

July 20, 2010

Sometimes you find a recipe that you could seriously eat until you puke. Usually for me these are pasta dishes (garden macaroni salad, Mom’s mac & cheese) or Mexican (light sour cream chicken enchiladas).

Cooking Light’s little 30-minute meal section has done it again! So simple, so delicious.

Chipotle Bean Burritos

[Cooking Light]


  • 1  tablespoon olive oil
  • 1  garlic clove, minced
  • 1/2  teaspoon chipotle chile powder (or 1/4 teaspoon chili powder and 1/8 teaspoon ground red pepper)
  • 1/4  teaspoon  salt
  • 1/3  cup water
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can kidney beans, drained
  • 3 tablespoons refrigerated fresh salsa (Giant brand tasted just fine)
  • 6 (10-inch) reduced-fat flour tortillas (such as Mission)
  • 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 (easily acquired at the salad bar)
  • 6 tablespoons thinly sliced green onions
  • light 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. It will look like this:

Warm tortillas according to package directions. Spoon bean mixture into center of each tortilla. Top each with as much cheese, lettuce, tomatoes, onions, and sour cream as you can possibly shove in there.

Try to get the bean mixture to the tortilla, and don’t stand and eat it out of the pan like I did.


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