Chipotle Bean Burritos

While cleaning out our basement, I've been compiling all of my old Cooking Light magazines and in true OCD/Librarian-fashion, I'm working my way through them from oldest to newest and making all fo the recipes that I never felt comfortable cooking before. (Over the past year or so, I've become much more comfortable in the kitchen and cooking, while previously I dreaded it.)

Last night I made Chipotle Bean Burritos.

They were good!

Ingredients:

1 tablespoon canola oil
1 garlic clove, minced

1/2 teaspoon chipotle chile powder (I couldn't find a spice specifically named "chipotle chile powder" in the spice aisle, so I ended up buying McCormick's Southwest Seasoning, which does in fact contain chipotle chili pepper, amongst other things.)

1/4 teaspoon salt

1/3 cup water

1 (15-ounce) can organic black beans, drained (I was a rebel and bought store brand.)

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1 (15-ounce) can organic kidney beans, drained (I was a rebel and bought store brand.)

3 tablespoons refrigerated fresh salsa

6 (10-inch) reduced-fat flour tortillas (such as Mission) (I couldn't find any "reduced-fat" tortillas and ended up buying store brand)

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

6 tablespoons light sour cream

Preparation:

1. 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.
2. 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.

I served with Birds Eye frozen Southwestern Corn and Near East Spanish Rice. I really liked it, G. liked it (although she likes most everything), and John though it was OK (he's not a big fan of beans.)

A very healthy yummy Mexican meal!

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