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.