Mexican Spice Bean Burritos

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! 

Serves 6

Total time: 30 minutes

 Bean Burritos

*Derived from Cooking Light

 Related articles