But Sugar is Sweeter

“Doctored Up” Bean Burritos

I’m done with cookies for a while…back to some healthy meals!  This is a super easy and healthy, but surprisingly delicious meal!  I know you might be thinking, “Bean Burritos”, do you even need a recipe for that?  Well I have made bean burritos by just warming up a can of beans, and I think that this recipe is much better.  Adding a few ingredients really makes this meal go from  simple to exciting!  You can always add more or less spice, I tend to like my food a little on the less spicy side.

Usually have a problem eating a meal without a serious source of protein – usually meat – but I’ve found that both John and I will find a meal with beans satisfying.  It’s just a plus that they are also cheap, easy and healthy!  Plus, I’ve found I’m much more likely to eat the leftovers of a meatless meal, because unlike meat, beans don’t really taste all that much different a day later.   I think I am going to start buying black beans in bulk from my new favorite store, Costco.

Easy Bean Burritos

- Makes 4-6 burritos depending on the size.

For the Beans:

  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1  teaspoon  chile powder
  • 1 teaspoon cumin
  • 1 teaspoon chopped chipotle peppers in adobo sauce*
  • 1/4  teaspoon  salt
  • 1/3  cup  water (or vegetable broth)
  • 1  (15-ounce) can  black beans, drained
  • 1  (15-ounce) can  pinto beans, drained
  • 3  tablespoons  salsa

For the Burritos:

  • Tortillas
  • Mexican blend cheese
  • Chopped tomatoes
  • Shredded romaine lettuce
  • sliced green onions
  • light sour cream

*These come in a small can in the “Mexican” aisle of almost any grocery store.

1. Heat oil at medium high in a large skillet.

2. Add garlic, and 1 teaspoon of each chile powder, cumin and chipotle peppers to the oil.

3. Stir for about 45 seconds, or just until fragrant.

3. Add the 2 cans of drained beans, salt and water.  Bring the mixture to a boil.

4. Turn down the heat to medium-low and let simmer, without a lid, for about 10 minutes. (You can use this time to cut up the tomatoes, lettuce and green onions for the topping)

5. Remove from heat and stir in the salsa.

To serve: Spread the bean mixture down the tortilla, and top with your choice of toppings.

Recipe found at Pink Parsley, and originally from Cooking Light.

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One response

  1. Kathy Nagel

    Great idea Jacqueline!
    I love the idea of having this on hand for quick, easy dinners!

    February 15, 2011 at 9:40 am

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