Chipotle Bean Burritos

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 526.1
  • Total Fat: 15.4 g
  • Cholesterol: 15.9 mg
  • Sodium: 1,044.5 mg
  • Total Carbs: 70.9 g
  • Dietary Fiber: 34.6 g
  • Protein: 26.2 g

View full nutritional breakdown of Chipotle Bean Burritos calories by ingredient


Introduction

from Maureen Callahan, Cooking Light JANUARY 2010 from Maureen Callahan, Cooking Light JANUARY 2010
Number of Servings: 6

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

Directions

1. 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.
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.


Serving Size: 1 burrito

Number of Servings: 6

Recipe submitted by SparkPeople user SMOHME.