Friday, April 8, 2011

Spicy Bean Burrito

Yum
I've never had a bean burrito before.  It never seemed very appetizing to me although a lot of people have told me they are really good.  I came across this recipe at Annie's Eats.  They looked so yummy and so simple to make I thought I would give it a try.  Mine didn't look as good as Annie's but they were tasty.  I had black beans and kidney beans but you can use whatever beans you have in your pantry.  I had to make some changes because in Canada our beans come in 19 oz and Annie mentioned that these burritos were mildly spiced so I increased the spices.  I also replaced the chipotle with jalapeno.  I made some Pico de Gallo and Guacamole (recipe to come) to eat with it.



Spicy Bean Burrito 
Adapted from Annie's Eats
Printer Friendly

Sept 12/2011: Made this again tonight with just black beans and couple of changes and we preferred it this way.  Changes are reflected below.

Bean Filling:
2 tsp canola oil
4 cloves of garlic, minced
1 1/2 tsp chilli powder
2 jalapenos, seeded and minced
1 1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne pepper
2/3 cup water, vegetable broth or chicken broth
2 1 (19 oz) can black beans, drained and rinsed 
1 (19 oz) can kidney beans, drained and rinsed
6 tbsp fresh salsa
2 tbsp minced fresh cilantro


For serving:
6 (9 or 10 inch) tortillas
Shredded cheese (I skipped this to lower the fat)
Diced tomatoes
Pico de Gallo
Guacamole
Shredded lettuce
Green onions
Low-fat sour cream


Bean Filling:
Heat the oil in a skillet over medium-high heat.  Add garlic, chilli powder, jalapeno, cumin, salt and cayenne.  Stir and cook until fragrant (about 30-60 seconds).  Add the beans and water or broth to the skillet.  Bring to a boil and reduce heat to medium-low.  Simmer for 10 minutes.  Remove skillet from heat and stir in salsa and cilantro.  Mash the mixture with a fork.


Heat a tortilla in a skillet until lightly browned on both sides.  Add approximately 1/3 cup of the bean mixture in the center of the tortilla.  Top with your desired toppings.  Roll each tortilla and serve immediately.

2 comments:

  1. I love Tex-Mex! Can't wait for the Pico de Gallo and Guacamole recipes!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...