Mexican Fiesta! Chipotle Bean Burritos

Is it just me or are there really never enough hours in the day? When you have days like today that are crazy busy, anything MEXICAN usually works - burritos, tacos, quesadillas, etc - they are usually quick and easy meals that everyone loves and are simple to make.

Today's Feature is Chipotle Bean Burritos (with re-fried beans and mexican rice)!

What You'll Need:

1 tablespoon extra virgin oil

1 garlic clove, minced

1/2 teaspoon chipotle chile powder

1/4 teaspoon salt

1/3 cup water

1 (15-ounce) can black beans, drained

1 (15-ounce) can kidney beans, drained

3 tablespoons refrigerated fresh salsa (or even taco sauce) 

6 (10-inch) reduced-fat flour tortillas

1 cup (4 ounces) shredded reduced-fat Mexican blend cheese

1 1/2 cups chopped tomato

1 1/2 cups shredded romaine lettuce

6 tablespoons thinly sliced green onions

6 tablespoons light sour cream

1.  Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring often. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil.
2. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Cooking Light suggests you can add guacamole and chips, but we added rice and beans :) They didn't have ripe avocados at the store, but I can imagine avocado would be great added to the roll ups as well. Happy Tuesday!

Cooking Light Bean Burrito Recipe