High Heels & Grills: Chipotle Bean Burritos

Sunday, August 12, 2012

Chipotle Bean Burritos

Before we get into things, I should probably warn you that this is not the recipe for the burritos from the Chipotle restaurant. It may look like I was trying to be deceitful, but how else do you title a bean burrito with chipotle seasoning in it?! I hope this doesn't deter you from staying though, because seriously, this recipe is incredible.

Zachary is a chipotle fanatic, so as I was browsing Pinterest last year (of course) and saw this, I knew he would love it! It turns out that I love it even more than he does! (Recipe from Cooking Light.)

  • 1 Tbsp. canola oil
  • 1 garlic clove, mined
  • 1/2 tsp. chipotle chile powder
  • 1/4 tsp. salt
  • 1/3 cup water
  • 1 (15 oz.) can black beans, drained
  • 1 (15 oz) can kidney beans, drained
  • 3 Tbsp. salsa
  • 6-8 flour tortillas (Or for the calorie-conscious folks, use lettuce leaves and make them into lettuce wraps - one of our personal favs.)
  • Optional toppings: cheese, tomato, lettuce, green onions, sour cream (and anything else you might like on your burrito)

  1. Heat oil in a large, nonstick skillet over medium heat.
  2. Add garlic and cook one minute, stirring frequently.
  3. Stir in chile powder and salt - cook 30 seconds, stirring constantly.
  4. Stir in water and beans - bring to boil.
  5. Reduce heat and simmer 10 minutes or until thickened.
  6. Remove from heat and stir in salsa.
  7. Partially mash beans with a fork.
  8. Warm tortillas according to package directions.
  9. Spoon bean mixture into the center of each tortilla and top with your favorite toppings - roll up and enjoy.

I like making this for guests because 1 - it's delicious and 2 - it satisfies those who might even be vegetarian. That's a win-win situation in my book!


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