My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotle peppers in adobo and freeze them in ice cube trays so I can use a small amount when I need it.
Cheddar Bean Burritos
My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotle peppers in adobo and freeze them in ice cube trays so I can use a small amount when I need it.
Ingredients
- 2 teaspoons canola oil
- 1 tablespoon minced chipotle pepper in adobo sauce
- 2 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon salt
- 15 ounces each black beans rinsed and drained
- 2 tablespoons water
- 1/2 cup pico de gallo
- 8 inches warmed
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup sour cream
- Optional: Additional pico de gallo and sour cream
Instructions
- In a large skillet, heat oil over medium heat; saute chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 5-7 minutes, stirring occasionally.
- Coarsely mash bean mixture; stir in pico de gallo. Spoon onto tortillas; top with cheese and sour cream. Roll up. If desired, serve with additional pico de gallo and sour cream.
