Another recipe from Annie’s Eats! If you haven’t checked out her blog yet, what are you waiting for? Go! Really.
This recipe caught my eye because I happened to have a small stockpile of black beans in my cabinet. This happens when you don’t eat meat–somehow you manage to accumulate a ton of beans. Or maybe it’s just me and I’m crazy. Who knows. 🙂
Either way, this was a good way to get rid of the beans, and Chad happened to love it. Plus it’s another easy dinner meal, so definitely a win-win.
Spicy Bean Burritos
For the bean filling:
2 teaspoons vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon minced chipotle in adobo sauce
1 teaspoon ground cumin
¼ teaspoon kosher salt
Dash cayenne pepper
1/3 cup water
2 (15 oz.) can black beans, drained and rinsed
6 Tablespoons fresh salsa
6 (10-inch) flour tortillas, warmed
Chopped green onions
Low-fat sour cream
1) Heat oil in large skillet over medium heat. When hot, add garlic, chili powder, chipotle, cumin, salt and cayenne. Cook, stirring constantly, for about a minute, until fragrant.
2) Add the beans and water and bring to a boil. Once boiling, reduce the heat to medium low and simmer for 10-15 minutes.
3) Remove skillet from heat, add salsa, and mash mixture with a fork.
4) Spoon about 1/3 of a cup of the mixture down the center of the tortilla and garnish with cheese, onions, tomatoes, lettuce, sour cream, and extra salsa. Roll up burrito style and serve immediately.
Like I said, Chad loved this recipe. I was not a huge fan, but it wasn’t because of the flavors. I’m weird about textures, and even though I mashed the beans, there were still chunks. It just weirded me out. I think if I make it again I might puree the filling to make it smooth.
But don’t let my texture craziness keep you from trying the recipe. The flavors were really good. Enjoy!