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Add a photoRaciónes: 6 Burritos
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Ingredientes
- 2 tsp. canola or vegetable oil
- 2 cloves garlic, minced or pressed
- 1 tsp. chili powder
- 1 tsp. minced chipotle in adobo sauce
- 1 tsp. ground cumin
- ¼ tsp. kosher salt
- Dash cayenne pepper
- 1/3 cup water, vegetable broth or chicken broth
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 42 | 13% |
| Total Fat 4.87g | 6% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 5mg | 2% |
| Sodium 458mg | 19% |
| Potassium 1254mg | 36% |
| Total Carbs 52.76g | 14% |
| Dietary Fiber 13.9g | 46% |
| Sugars 2.85g | 2% |
| Protein 18.79g | 30% |
