Post by Loupy on Aug 4, 2013 18:44:56 GMT -7
Chipotle Bean Burritos
peachesncreamblog.blogspot.ca/
INGREDIENTS
For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chipotle chile powder
1½ tsp. chopped green chiles
1 tsp. ground coriander
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 romano beans, drained and rinsed
6 tbsp. salsa
6 (9- or 10-inch) flour tortillas, warmed
1 avocado, sliced
Shredded cheese (any kind-I used cheddar)
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream
DIRECTIONS
Heat oil in a large nonstick skilled over medium heat.
Add garlic to the pan, cook 1 minute, stirring frequently.
Stir in chipotle chile powder, green chiles, coriander, kosher salt and cayenne, stirring constantly for 30 seconds.
Stir in 1/3 cup water and beans, bring to a boil.
Reduce heat to medium-low, simmer for 10 minutes, or until liquid absorbed.
Remove from heat, stir in salsa, and mash lightly with slotted spoon or fork.
Spoon about 1/3 cup of the bean mixture down the center of each tortilla.
Top with cheese, tomatoes, lettuce, onions, sour cream and roll up burrito style.
Copyright © 2012 Peaches & Cream.
peachesncreamblog.blogspot.ca/
INGREDIENTS
For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chipotle chile powder
1½ tsp. chopped green chiles
1 tsp. ground coriander
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 romano beans, drained and rinsed
6 tbsp. salsa
6 (9- or 10-inch) flour tortillas, warmed
1 avocado, sliced
Shredded cheese (any kind-I used cheddar)
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream
DIRECTIONS
Heat oil in a large nonstick skilled over medium heat.
Add garlic to the pan, cook 1 minute, stirring frequently.
Stir in chipotle chile powder, green chiles, coriander, kosher salt and cayenne, stirring constantly for 30 seconds.
Stir in 1/3 cup water and beans, bring to a boil.
Reduce heat to medium-low, simmer for 10 minutes, or until liquid absorbed.
Remove from heat, stir in salsa, and mash lightly with slotted spoon or fork.
Spoon about 1/3 cup of the bean mixture down the center of each tortilla.
Top with cheese, tomatoes, lettuce, onions, sour cream and roll up burrito style.
Copyright © 2012 Peaches & Cream.
