Posted by: Maggie
I have made this recipe so many times, and have neglected to share it with you for one reason: I cannot take a good photo of it. Beans just aren't pretty, especially when they're all smushed into a tortilla. Don't let this homely burrito fool you though...it's super delicious, and could give Chipotle a run for their money.
One of the best things about this recipe is that it's customizable based on how healthy you want to be. I went to a wedding on Saturday with exceptionally delicious food and cake, and may have had several drinks more than what would be considered reasonable. When you start your day with a Bellini at 9 am, and finally finish it with an Irish coffee at 11 pm, you're going to want something healthy-ish for the following days, and fast. Needless to say, I made some healthy tweaks when I cooked this on Monday.
Side note: If any of you are getting married anytime soon, have a photo booth at the reception. They are so much fun, give your guests something to do besides abuse the open bar, and your guests get a ridiculously awesome party favor:
(Me & my fave culinary guinea pig!)
To somewhat healthify this recipe, I used brown rice instead of white, fat free greek yogurt instead of sour cream, and reduced-fat cheese instead of regular. I did stick with regular flour tortillas though, because whole wheat tortillas make me sad. If anyone knows of a brand that doesn't taste like sandpaper, please enlighten me.
I've said it a million times on here that I'm not crazy about leftovers, but these are definitely an exception. I have the rest of the burritos all assembled and wrapped in foil in the fridge, ready to heat up for the rest of the week.
P.S. Don't forget that we started a Facebook page! Feel free to "like" us if ya want!
Here's what you'll need:
For the filling:
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon chili powder
1 pepper from a can of chipotles in adobo, minced
1 tablespoon sauce from a can of chipotles in adobo
1 teaspoon ground cumin
Several dashes cayenne pepper
1/3 cup water
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
2 cups cooked rice (I used brown)
1/4 cup fresh salsa
6 burrito-sized tortillas, warmed
8 ounces shredded cheese (I used a reduced-fat Mexican blend, Cheddar or Monterey Jack would also be good!)
4 green onions, chopped
Fat-free Greek yogurt (or sour cream)
Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.
Divide mixture evenly among the center of each tortilla. Top with cheese, lettuce, green onions, and greek yogurt. Roll up, and serve!
Source: Adapted from Cooking Light