I 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
2 Roma tomatoes, seeded and diced
3 green onions, thinly sliced
3 leaves romaine lettuce, chopped
1 avocado, sliced
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!