Spicy Bean BurritosSubmitted by: SILVERLINEDJENN
IntroductionBurrito recipe from Cooking Light, adapted slightly Burrito recipe from Cooking Light, adapted slightly
note: I did NOT include tortillas or add-ons (like cheese, lettuce, tomato) in ingredients for calculation since tortillas range drastically in nutritional info and add-ins are a personal preference.
2 tsp. olive oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce (I used one pepper with tbsp of sauce for listing -- add more or less pepper to taste)
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth (assumed water for calorie info)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa
6 (9- or 10-inch) flour tortillas, warmed
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream or Greek yogurt
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.
Serving Size: makes 6 burritos
Number of Servings: 6
Recipe submitted by SparkPeople user SILVERLINEDJENN.