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Spicy Bean Burritos
For Lenten omit cheese or use a vegan cheese.
Recipe Provided by Joan Ferraro, New York, NY
Ingredients
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon salt
- 1/3 cup water
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, drained
- 3 tablespoons salsa
- 6 (10-inch) flour tortillas
- 1 cup cheese or vegan cheese
- 1 1/2 cups chopped tomato
- 1 1/2 cups shredded lettuce
- 6 tablespoons thinly sliced green onions
- 6 tablespoons light sour cream or non dairy sour cream (Tofutti is good)
Methods/steps
- Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring continually. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
- Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
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