Dinner Special: Spicy Bean Burrito

Mmm.. if you’re looking for spicy, I’ve got a dish for you! Spicy Bean Burrito with Spanish Rice. It’s not only healthy for you, it’s tasty too!

Spicy Bean Burrito 

Ingredients:

for the Bean Filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa

for Serving: 
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream or Greek yogurt

Directions:

for the Bean Filling:

1. Heat the oil in a skillet over medium-high heat.

2. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.

3. Add the beans and the water or broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.

4. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

for Serving:

1. Spoon about a third of a cup of the bean mixture down the center of each tortilla.

2. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream.

3. Roll the tortilla up tightly, burrito style, and serve immediately.

* Serve with Boxed Spanish Rice for extra Spanish flair.

Source: Annie’s Eats

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