Spicy Bean Burrito
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
21 (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.
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
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.
Looks tasty!!
ReplyDeleteI love Tex-Mex! Can't wait for the Pico de Gallo and Guacamole recipes!
ReplyDelete