Meatless Monday: Chipotle Bean Burritos

We’ve been doing this Meatless Monday thing for several weeks, and it’s going pretty well. We’re typically pretty happy with the meals, though I can’t say I’ve gotten to the point where I wouldn’t rather have meat. As I said before, we’ve tried quite a few things. I think all of them have been either Italian-flavored or some variation on Tex-Mex, probably because these are cuisines that are more likely to include vegetables in the first place, and because the bold, fresh flavors help to make-up for the lack of meat. That’s meant plenty of pasta, panini, chili, and one of the first things we tried, these Chipotle Bean Burritos from January’s issue of Cooking Light.

I liked this recipe, in general. The beans had a really good flavor, even though chipotle is not usually my favorite seasoning. The beans were spicy, but not hot. We used a delicious Chipotle Chile & Peppers flavored tortilla, which I think added to the dish. The tortilla is made by Tumaro’s, soon to be available at Amazon, and is one of the best healthy tortillas I’ve ever tasted. Again, a hint of spicy flavor, but not hot. We used them for quesadillas this week, and will continue to buy them, I’m sure.

If meatless meals are your thing, you’ll definitely like these burritos. They were tasty and filling, and the recipe was a quick one. For those of us that lean towards the carnivore side of things, they were good, but not great. We all would’ve liked a little chicken or steak or some additional protein in there.

Cooking Light’s Chipotle Bean Burritos

  • 1  tablespoon  canola oil
  • 1  garlic clove, minced
  • 1/2  teaspoon  chipotle chile powder
  • 1/4  teaspoon  salt
  • 1/3  cup  water
  • 1  (15-ounce) can organic black beans, drained
  • 1  (15-ounce) can organic kidney beans, drained
  • 3  tablespoons  refrigerated fresh salsa
  • 6  (10-inch) reduced-fat 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
  • 6  tablespoons  light sour cream

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.

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One Response to “Meatless Monday: Chipotle Bean Burritos”

  1. bodyhacker

    Thanks for the great recipe. I have recently heard about Tumaro’s tortillas although have not tried them yet. Definitely interested in trying them.

    Not sure if you ever tried La Tortilla Factory Low Carb/High Fiber Tortillas. They are only 80cals per tortilla and taste really good. We actually have them almost twice a day. :-)

    We use them for all of my meals – breakfast (egg burritos), lunch (all types of wraps such as turkey, veggie..etc) and dinner (pizzas) although they can be also used for snacks (you just have to get creative).

    Just in case you are interested, we list one of my favorite recipes (Italian Veggie Pizza) on our site.

    Thanks again for the recipe and look forward to reading more!
    bodyhacker

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