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

I am always searching for the perfect beans, or perfect rice side dish to go with Mexican dishes.  This recipe from Fine Cooking combines the two in a very satisfying side dish.  I served it with my own adaptation of Benchiladas from Annie's Eats Blog.  I think they'd make a great one dish meal with the addition of some chorizo.  I used diced tomatoes with jalapeños and skipped the jalapeño.  Next time I'll probably add chopped jalepeno too, it could have had a little more spice.  I also substituted about 1 tablespoon of dried oregano for the fresh.

Mexican Tomato Rice and Beans

Serves 6-8

Ingredients:

1 cup uncooked medium-grain white rice

1 14-1/2-ounce can diced tomatoes (preferably “petite-cut”)
2 Tbs. extra-virgin olive oil
6 medium cloves garlic, finely chopped
1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them)
1 15-oz. can black beans, drained and rinsed
2 tsp. kosher or fine sea salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup finely chopped fresh oregano leaves and tender stems
1/4 cup finely chopped fresh cilantro leaves and tender stems

---

Directions:
In a 1-quart saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min. Remove from the heat and let the pan stand, covered, for another 5 min.
While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.

Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 min. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 min. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.