Taste of Home
Cheddar Bean Burritos
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotle peppers in adobo and freeze them in ice cube trays so I can use a small amount when I need it. —Amy Bravo, Ames, Iowa
Ingredients
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2 teaspoons canola oil
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1 tablespoon minced chipotle pepper in adobo sauce
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2 garlic cloves, minced
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1/8 teaspoon salt
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2 cans (15 ounces each) black beans, rinsed and drained
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2 tablespoons water
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1/2 cup pico de gallo
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6 flour tortillas (8 inches), warmed
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1 cup shredded cheddar or Monterey Jack cheese
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1/2 cup sour cream
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Optional: Additional pico de gallo and sour cream
Directions
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1.
In a large skillet, heat oil over medium heat; saute chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 5-7 minutes, stirring occasionally.
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2.
Coarsely mash bean mixture; stir in pico de gallo. Spoon onto tortillas; top with cheese and sour cream. Roll up. If desired, serve with additional pico de gallo and sour cream.
Nutrition Facts
1 burrito: 410 calories, 16g fat (7g saturated fat), 23mg cholesterol, 726mg sodium, 50g carbohydrate (2g sugars, 8g fiber), 16g protein.
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