Ingredients
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For the bean filling:
- 2 tsp canola oil
- 2 cloves garlic, minced
- 1 tsp ancho chile powder
- 2 tsp minced pickled jalapeños
- 1 tsp ground cumin
- 1/4 tsp kosher salt
- 1/3 cup water or vegetable broth (or chicken broth if you choose)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1/4 cup plus 2 tbsp salsa
- Juice of one lime
For serving:
- 6 10-inch flour tortillas (burrito size), warmed in microwave for 10-15 seconds between 2 damp paper towels
- Shredded cheese (cheddar, pepper jack, Monterey jack, or a mixture)
- Diced tomatoes
- Shredded lettuce
- Chopped cilantro
- 2 scallions, white and green parts, thinly sliced
- Nonfat Greek yogurt or low-fat sour cream
Instructions
- Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, jalapeños, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from the heat, stir in salsa. Mash the bean mixture lightly with a slotted spoon or fork to desired consistency.
- Spoon about ⅓ cup of the bean mixture down the center of each tortilla. Top each serving with desired toppings and roll the burrito tightly. Slice each burrito in half and serve immediately.
Notes
adapted from Cooking Light as seen on Pink Parsley and Annie’s Eats
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: panini, sandwiches, toasts, wraps
- Cuisine: Tex-Mex
