Spicy Bean Burritos

Yield: about 6 servings


For the bean filling:

2 tsp. canola or vegetable oil

2 cloves garlic, minced or pressed

1 tsp. chili powder

1 tsp. minced chipotle in adobo sauce

1 tsp. ground cumin

¼ tsp. kosher salt

Dash cayenne pepper

1/3 cup water, vegetable broth or chicken broth

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can pinto beans, drained and rinsed

6 tbsp. fresh salsa

For serving:

6 (9- or 10-inch) flour tortillas, warmed

Shredded cheese

Diced tomatoes

Shredded romaine lettuce

Chopped green onions

Low-fat sour cream or Greek yogurt


To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.  Add the beans and the water or broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.  

Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream.  Roll the tortilla up tightly, burrito style, and serve immediately.

Printed from Annie’s Eats