Chipotle Bean Burritos

Ingredients:

• 1 Tbsp canola oil
• 1 garlic clove, minced
• 1/2 tsp chipotle chile powder
• 1/4 tsp salt
• 1/3 C water
• 1 (15 oz) can organic black beans, drained
• 1 (15 oz) can organic kidney beans, drained
• 3 Tbsp refrigerated fresh salsa
• 6 (10-inch) reduced-fat flour tortillas (such as Mission)
• 1 cup (4 oz) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2 C chopped plum tomato (about 3)
• 1 1/2 C shredded romaine lettuce
• 6 Tbsp thinly sliced green onions
• 6 Tbsp light sour cream

Directions:

• 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.

• 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.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 361
• Serving Size - 1 burrito (recipe makes 6 burritos)
  

Rating:
Comments:

• Serve with Guacamole and Baked Tortilla Chips