this tabbouleh) that were meatless. So I went on a search and found these. Now if you know my husband, you know that he used to detest beans. Like if a bean happened upon his plate, he would not eat. Okay okay, maybe not that bad, but he really didn't like them.
Well, over the years since we've been married he's slowly gotten over his bean-phobia and...wait, for it, he loves these burritos! I know, it's amazing. So if my bean-hating husband loves them, you know they have to be good. :) And they come together in a flash - even better. Adapt them however you like, with different beans or a variety of toppings. Enjoy!
Spicy Bean Burritos
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, optional (I left it out)
1 tsp. ground cumin
1/4 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 T. salsa (fresh is best, but use whatever you have)
6 (9- or 10-inch) flour tortillas, warmed
chopped green onions
low-fat sour cream or Greek yogurt
I also like to saute some sliced bell pepper if I have some
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 the mash the mixture a bit 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 (and whatever else you like). Roll the tortilla up tightly, burrito style, and serve immediately.
Source: Annie's Eats