Home Recipes Chipotle Bean Burritos

Chipotle Bean Burritos

by Erika Nicole Kendall

1  tablespoon  canola oil
1  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
6  (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
4  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.

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Jas November 29, 2010 - 9:45 PM

This sounds delicious! I’m always at a lost for the black beans that I buy. This recipe is for how many servings?

Erika November 29, 2010 - 10:32 PM

I believe it’s for serving two!

finomenal1 December 14, 2010 - 12:56 AM

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!

Erika December 14, 2010 - 4:23 AM

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!

finomenal1 December 15, 2010 - 4:18 AM

That helps a lot thanks Erika!

LaShonda February 28, 2012 - 1:20 PM

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?

Janine in Atlanta, GA February 28, 2012 - 2:47 PM

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!

Jennifer December 17, 2012 - 9:11 AM

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.

Paankhuri September 8, 2013 - 10:46 PM

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!

fanya October 12, 2014 - 11:18 AM

Are you familiar with http://www.rouxbe.com?

Erika Nicole Kendall October 14, 2014 - 10:37 PM

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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