1 tablespoon canola oil
1Â garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
2 cups black beans, drained
2 cups kidney beans, drained
3 tablespoons refrigerated fresh salsa
6Â (10-inch) flour tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
4Â tablespoons sour cream
Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
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 a spoonful of sour cream; roll up.
11 comments
This sounds delicious! I’m always at a lost for the black beans that I buy. This recipe is for how many servings?
I believe it’s for serving two!
Hi Erika,
I absolutely love the site! I’ve learned so much from you about nutrition and food, especially processed food. But, I must admit I’m sometimes confused by some of the recipes. Is the 4-cheese blend considered processed? I just want to know so that I understand correctly what things to avoid. Thanks again for such an exhaustive and incredible site!
There is such a thing as a four-cheese blend that comes processed with cornstarches and the like, but not only is there the variety that comes without the extra chemicals… you can also make a blend yourself! Equal parts of sharp cheddar, mozzarella, pepper jack and maybe a cotija or something.
Just like a lot of things, you want to simplify it down to it’s lowest common denominator. So while cheese still has to undergo SOME processing to become cheese, it’s still MUCH better than the cheap shredded stuff caked in cornstarch. Hope that helps!
That helps a lot thanks Erika!
Thanks for the recipe, I can’t wait to make it. I am always trying your recipes and I’ve never been disappointed. I have even made them for others and sent some to friends. However, since you’ve changed up the format of the website a little bit, I’m no longer able to print or email the recipes. I’m not sure if I’m the only one experiencing that. Is that something that you can fix?
Hey Erika!
Is there a particular brand of Sour Cream that you suggest. All of the Fat-Free brands have so many added chemicals, that I almost want to eat the regular type. I can’t wait to make these for Sunday dinner!
Try sub. 2% or 0 fat greek yogurt instead of sour cream. Taste just as good and most ( fage in particular) have no added chemicals or thickeners.
Love the recipe – have tried variations of it – ranging from simple – to as complex as everything green I need to eat – thanks for sharing. I would add peppered lemon to everything – a welcome flavor enhancer!
Are you familiar with http://www.rouxbe.com?
Yep. Great site. Expensive, though, for what you can find online for free nowadays or would be better off investing in a cookbook for.
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