Tuesday, September 18, 2012

Spicy Bean Burritos (Vegetarian)

In the last few years (ok, the last DECADE at least!), burritos have EXPLODED in popularity. Restaurants like Moe's and Chipotle are EVERYWHERE now (we don't have Baja Fresh or Qdoba here yet). I've tried Moe's and Chipotle, and they were actually pretty good. However, the burritos were absurdly oversized, and way too pricey for my budget, even if they are far superior to the humble bean burrito at Taco Bell (which, to be honest, I LOVE). 

Speaking of Taco Bell, they discontinued my hands-down absolute favorite item, the cheesy bean & rice burrito, and I'm still in mourning. 

Anyway, I like to save money and cook at home whenever possible, and I definitely like to control what goes into my meals. I love making burritos since they are filling, infinitely customizable, and pretty affordable. This version is meatless, but feel free to add leftover steak or chicken if you want! I also didn't add any rice, in an attempt to keep this recipe a bit healthier, but it'd be a delicious addition if you like.



Spicy Bean Burritos
adapted from Cooking Light & Annie's Eats

Ingredients:
2 tsp oil
2 cloves garlic, minced
1/2 tsp chili powder
1/2 tsp ancho chili powder
1/2 tsp chipotle chili powder
1 tsp ground cumin
1/4 tsp salt
1/3 cup chicken broth (use vegetable broth for vegetarian)
1 can (15oz) black beans, rinsed & drained
1 can (15 oz) pinto beans, rinsed & drained
4 Tbsp tomato salsa, fresh or jarred
6 flour tortillas (9-10"), warmed
1 cup shredded cheese (Monterey Jack or 4-Cheese Mexican Blend)
1 can diced tomatoes, drained
2 cups shredded romaine lettuce
1/4 cup roughly chopped cilantro
1 cup plain Greek yogurt or sour cream (or my Cilantro-Lime Ranch dressing!)

Heat the oil in a large skillet over medium heat; once hot, add the garlic and cook for 1 minute, stirring constantly to prevent burning. 



Stir in the chili powders, cumin and salt; cook for 30 seconds, stirring constantly. Stir in the broth and beans, then bring to a boil. Reduce the heat to a medium-low simmer and cook for 10 minutes. 










Remove the pan from the heat, stir in the salsa, and gently mash the bean mixture with a fork, leaving some beans intact. 





To roll the burritos, spoon about 1/3 cup of the bean mixture into the center of a tortilla. Top with cheese, diced tomatoes, lettuce, and cilantro. Dress with yogurt, sour cream or dressing. Roll the burrito by folding it in half, folding the ends over, and then rolling tightly.











3 comments:

  1. mmmmmmmmmm!
    We used to have a Qdoba in Patton Creek but it went out of business. I ate there a few times. It was OK. I like Chipotle but I usually end up getting a salad since the rice + the enormous tortilla is just too much. IN FACT my favorite thing is a salad with no cheese, sour cream or dressing, just a big scoop of the guacamole.

    ReplyDelete
    Replies
    1. Ha! All my time living in Hoover and I never knew we once had a Qdoba!

      Delete
  2. Nice recipe. Unfortunately, I'm cooking bad :(.
    But my friend recommended me a site funny cooking book
    I always check out this website before making food.
    Sorry for my English. It's my third language.

    ReplyDelete