Dear Mr. Chipotle Bean Burrito,
Why are you so perfect?
Goods by Gabi
In all seriousness, these bean burritos are perfect and delicious. This was one of the first recipes I started making when I went vegetarian. It was kinda my safety net because even though it’s a vegetarian dish, bean burritos are a dish meat eaters enjoy too, so I knew I would like it. Since becoming vegetarian, I have probably made these burritos at least 100 times and I have never gotten tired of them! I could go for one right now actually!
- 1 tbsp vegetable oil
- 1 garlic clove
- 1 tsp chili powder
- 1/3 c water
- 1 15oz can black beans
- 1 15oz can kidney beans
- 3-4 tbsp southwest salsa
- 6 whole wheat tortilla
- Shredded cheddar
- Sour cream
- Heat oil over medium heat in a sauté pan.
- Rinse and drain both cans of beans.
- Add garlic and cook until fragrant, about 1 minute.
- Sprinkle in chili powder.
- Add beans and water. Bring to a gentle boil and then allow to simmer for 10 minutes.
- Once the beans seem soft and can be mashed with the back of a fork, it is done. This could take less than the full 10 minutes.
- (Optional) While the beans are cooking, heat the tortillas in the oven at 350° for a few minutes until they’re warm. About 3 minutes per side.
- Once the beans are done, remove the pan from the stove and mix the salsa in, mashing the bean slightly as you do so.
- Spread a spoonful of sour cream in the center of the wrap. Place 1/6 of the bean mixture on top and then sprinkle with cheese.
- Roll up and enjoy!
Like I said, these burritos are pretty easy for a meat eater to enjoy. Also, you can add some rice to the wraps to fatten them up a bit. I personally enjoy them without the rice, but it’s up to the cook how they choose to serve their meal.
What’s better: homemade burritos or restaurant burritos? Leave your decision in the comments below.