Chipotle Bean Burritos (Vegetarian)

Chipotle Bean BurritoI love meat. Sometimes I just need a big, juicy steak with a pat of garlic butter on top. But most of the time, I don’t enjoy cooking meat (it’s really the raw part I don’t much care for)… so we don’t eat a whole lot of it (my poor husband!).

Growing up, some sort of meat was served for dinner every night. It was the focal point of the dinner plate. So, I grew up thinking that a meal wasn’t a real meal without meat. Even today, at this very moment as I share this recipe with you, I almost feel guilty about not including meat (ground turkey would be pretty tasty in this…).

Anyway, I was pleasantly surprised by the taste and texture of this dish, which was inspired by an old Cooking Light magazine article. I made a few tweaks to the recipe and really didn’t miss the meat at all (for shame!).

So, next weekend when you’re wondering what on earth you’re going to fix for Meatless Monday, try this recipe out – it takes 15 minutes to make, it’s vegetarian and practically guilt-free.

 

Chipotle Bean Burritos (Vegetarian)

*Inspired by Cooking Light

2 teaspoons canola oil

1 large garlic clove, minced

1 teaspoon ground red chipotle

¼ teaspoon salt

½ cup water

1 (15 oz.) can black beans, drained

1 (15 oz.) can dark red kidney beans, drained

1 (4 oz.) can green chilies

¼ cup chipotle salsa

Juice of 1 lime

4 reduced-fat flour tortillas

Toppings:

2 Roma tomatoes, seeded and diced

3 green onions, thinly sliced

3 leaves romaine lettuce, chopped

1 avocado, sliced

Cilantro

Shredded cheese

Sour cream

Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently and keeping a watchful eye on the pan to make sure the garlic doesn’t burn. Add the ground red chipotle and salt. Then add the water, beans and green chilies. Bring to a boil, then reduce heat and simmer for 10 minutes.

While bean mixture is simmering, prepare tomatoes, lettuce, green onions and avocado.

When bean mixture is done, use a wooden spoon to mash the beans just a bit. Then stir in the salsa and lime juice.

Assemble the burritos with your desired toppings, give one more squeeze of lime and a touch of cilantro to the filling before rolling it up, and enjoy!

Comments

  1. Deborah Dowd says:

    You had me at 15 minute meal! Perfect for this oppressive heat wave we are enduring now!

    • Emily says:

      Yes, there is very little cooking involved with this one – mainly chopping! Be safe in this horrendous heat. I’ll try to send some cool mountain air your way!

  2. alison says:

    Emily,
    I have been a bit preoccupied…it’s such a busy time of year on the farm. But my goodness, your blog has bloomed into something extraordinary. Excellent work! I am eager to try this burrito recipe. I too LOVE meat, but this sounds like a tempting alternative.

    Brava, dearie! And keep it up!
    Alison

    • Emily says:

      Thanks so much, Alison! It’s so great to hear from you! :) I hope everything on the farm is going well – can’t wait to keep reading about it on your blog! (Loved your Father’s Day post, by the way.)

  3. Megan says:

    These look fantastic! great pics too.

    I just tried my own for the first time tonight and I’m now really excited, browsing the net for different burrito recipes to try!
    http://scrambledmegs.com/2011/12/11/brown-rice-black-bean-burritos/

  4. Jarica says:

    I’m not sure how I came across this recipe, but I am glad I did!
    I made this for dinner last night and it was delicious!!
    Thank you!

    • Emily says:

      You’re so welcome! I love sharing ideas and recipes – I got this idea from Cooking Light. Aren’t these burritos just scrumptious?!

  5. Marla says:

    This recipe has become a staple at our house. We usually just make the beans and put them on nachos…so, delicious. This website was down for a while and I was completely lost without this recipe…gonna print it out right now. Thanks.

Speak Your Mind

*