Spicy Bean Burritos
18 ingredients
9 steps
Ingredients
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon chili powder (ancho or chipotle works great)
- 1 teaspoon minced chipotle chile in adobo
- 1 teaspoon ground cumin
- 14 teaspoon kosher salt
- 1 dash cayenne pepper
- 13 cup water, vegetable broth or 13 cup chicken broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 6 tablespoons fresh salsa
- 6 (10 inch) flour tortillas or 6 (10 inch) wheat flour tortillas, warmed
- shredded cheese (cheddar or Mexican blend)
- diced tomato
- shredded romaine lettuce
- chopped green onion
- sour cream
- chopped fresh cilantro
Directions
-
1To make the bean filling, heat the oil in a skillet over medium-high heat.
-
2Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.
-
3Add the beans and the water or broth to the pan.
-
4Bring the mixture to a boil.
-
5Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.
-
6Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.
-
7Spoon about a third of a cup of the bean mixture down the center of each tortilla.
-
8Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions, sour cream and cilantro.
-
9Roll the tortilla up tightly, burrito style, and serve immediately.
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