Mexican Spice Bean BurritosPosted: September 9, 2013
Tonight’s episode of Meatless Monday takes us to the Serves4 kitchen where Mexican Spiced Bean Burritos are being made. What do you like about this meal? I like that it comes together so quickly and easily; I like that you leave the table feeling full, but not weighted down; I like the crunch of the lettuce, the moisture added by the tomatoes and the creaminess of the sour cream. What would you do differently next time: I would add some additional water. The bean filling felt very dry and clumpy. Also, because they filling started out dry, they did not reheat well. Also, I would consider using all black beans next time, my kids are not wild about the flavor of the kidney beans. And avocado! How did I not add avocado?!?!
1 Tbs canola (or olive) oil
1 clove garlic, minced
1/2 tsp Morton & Bassett Mexican Spice Blend (for spicier version, sub chipotle chile powder)
1/4 tsp salt
1/3 cup of water
1 (15 oz) can organic black beans, drained
1 (15 oz) can organic kidney beans, drained
3 Tbs refrigerated fresh salsa (often found in the deli section of the supermarket)
6 (10 inch) flour tortillas, I used the fajita size
1 cup preshredded reduced-fat 4-cheese Mexican blend cheese
3 chopped tomatoes
1 1/2 cups chopped lettuce
6 Tbs light sour cream
6 Tbs green onions, thinly sliced (optional)
Heat oil in a large nonstick skillet over medium heat. Add garlic, cook 1 minute, stirring frequently. Stir in Mexican spice blend and salt, cook 30 second, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, stir in salsa. Partially mash bean mixture.
Heat a medium – small nonstick skillet over low heat. Add tortillas one at a time, turning to warm both sides. Spoon about 1/3 cup bean mixture into center of tortilla. To each serving with about 2 1/2 Tbs cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 Tbs onions, and 1 Tbs sour cream; roll up.
Perfect served with guacamole and chips!
Total time: 30 minutes
*Derived from Cooking Light
- Superfood Burrito (superfoodista.wordpress.com)
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- Mexican beans: vegan, gluten-free (itcomesnaturallyblog.wordpress.com)
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