Add guacamole and chips to this hearty vegetarian dish for
an easy Mexican meal.
- Yield: 6
servings (serving size: 1 burrito)
- Total:30
Minutes
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 (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
- 6
tablespoons thinly sliced green onions
- 6
tablespoons light sour cream
Preparation
1. Heat oil in a large nonstick skillet over medium heat.
Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili 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.
2. 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.
