Chipotle Bean Burritos

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Dear Mr. Chipotle Bean Burrito,

Why are you so perfect?

Sincerely,

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!

Ingredients

  • 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

Directions

  1. Heat oil over medium heat in a sauté pan.
  2. Rinse and drain both cans of beans.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Sprinkle in chili powder.
  5. 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.
  6. (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.
  7. Once the beans are done, remove the pan from the stove and mix the salsa in, mashing the bean slightly as you do so.
  8. 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.
  9. 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.

 

Happy Cooking!

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