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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.9
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 267.2 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 12.7 g
  • Protein: 12.6 g

View full nutritional breakdown of Spicy Bean Burritos calories by ingredient
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Spicy Bean Burritos

Submitted by: SILVERLINEDJENN

Introduction

Burrito recipe from Cooking Light, adapted slightly Burrito recipe from Cooking Light, adapted slightly
Number of Servings: 6

Ingredients

    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.

    for filling:
    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
    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

    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

Directions

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.

Serving Size: makes 6 burritos

Number of Servings: 6

Recipe submitted by SparkPeople user SILVERLINEDJENN.






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Member Ratings For This Recipe

  • This was really good-in leiu of adding water I tossed in a can of rotel and added 4 oz of light cream cheese at the end. Makes it creamy enough that you don't need to add sour cream or cheese later. One of my favorites! - 1/22/12

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