Recipe of the Week
Chipotle Bean Burritos
Ingredients:
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1/2 teaspoon chipotle chile powder
- 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) reduced-fat flour tortillas
- 1 cup (4 ounces) Mexican blend cheese, low fat; shredded
- 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
Directions:
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.
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.
CALORIES 361 ; FAT 10.3g (sat 3.8g,mono 3.1g,poly 2g); CHOLESTEROL 19mg; CALCIUM 395mg; CARBOHYDRATE 52.2g; SODIUM 735mg; PROTEIN 16.8g; FIBER 11.4g; IRON 3.3mg
Yield: 6 servings
Preparation Time 00:30
Recipe Courtesy of Cooking Light
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