Tuesday, January 10, 2012

Spicy Bean Burritos

I follow a bunch of different cooking blogs, and one of my all-time favorites is Annie's Eats. Her food photos always look beyond amazing and although my baked goodies never turn out as attractive as hers, they sure taste good. A week or two ago she posted her top recipes from 2011 and one of those was a recipe for Spicy Bean Burritos. It caught my eye because a) it looked good, and b) it looked inexpensive to make, and c) it's a vegetarian recipe. Steve and I are most definitely not vegetarians (mmm NY Strips) but I do make vegetarian dishes frequently just to keep it healthy and budget-friendly.

Last week I got adventurous and made these burritos, and Steve couldn't stop raving about them. We are definitely adding these into the regular rotation. I served these with rice. I don't really know if I would consider it 6 servings (at least with a hungry husband), but this easily made enough for two nights of dinners. Yay leftovers!

***A tip about the minced chipotle in adobo sauce - I have found myself using it a lot recently and after finding myself with the majority of the can left over after making this recipe, I looked it up online and found that you can freeze it. I followed the website's suggestion to puree the chipotle and adobo sauce and then freeze, vs. trying to mince a frozen chipotle. Google tells me that the pureed chipotle and adobo sauce will stay good in the freezer for 6 months. Google also suggested dropping it in 1 tsp drops on a plate and freezing the drops, then storing the drops in an airtight container. I didn't do that but probably should have.***

Spicy Bean Burritos
Yield: about 6 servings

For the bean filling:
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

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.

Source: Annie's Eats, from Pink Parsley Catering, originally from Cooking Light

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