Chipotle Bean Burritos

  

It's a long story  why this burrito looks like a flat tortilla.  When I decided to try this recipe from Cooking Light Magazine I bought the low fat tortillas for the first time.  Knowing I had a whole package of tortillas and the salsa to use up I decided to make egg burritos for breakfast.  Needless to say, low fat tortillas didn't impress Mark.  He thought if he fried it then it would be edible.  The picture is his fried, unrollable burrito.  I suffered through the low fat tortilla enjoying all the other good things.  When eating the leftover beans I was to lazy to stop at the market on the way home to get real flour tortillas so I sprayed corn tortillas with Pam and baked for about 15 to 20 minutes to make a tostada.  It was much better than a low fat tortilla burrito, so I've adjusted some of the low fat aspects of the original recipe.  The bean mixture is so easy and delicious, so long Rosarito Refried Beans.

Serves 6

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, drained
1  (15-ounce) can  kidney beans, drained
3  tablespoons  refrigerated fresh salsa
6  (10-inch)  flour tortillas 1  cup  shredded pepper jack and cheddar cheese
1 1/2  cups  chopped plum tomato (about 3)
1 1/2  cups  shredded romaine lettuce
6  tablespoons  thinly sliced green onions
6  tablespoons  light sour cream

Directions:

 1. 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 constantly. 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.

2. 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.

Click here for printable recipe

Adapted from Cooking Light