I had seen these burritos on half a dozen of the blogs I follow before I finally got around to making them. Since then we’ve made them half a dozen times. Even Matt decided he liked them “for a meatless dinner”. I was a little worried about the heat level when I initially made the bean mixture and tasted it alone because it was a little higher than I usually like, but the sour cream, tortilla, and vegetables really mellowed the bean mixture out. These came together super quick and would be simple enough to make on a week night.
I think the thing that really made these burritos for me was the chipotle peppers in adobo sauce. I used to shy away from chipotle peppers, more so because I would buy a can, use one or two peppers, and not know what to do with the rest of the can. Unfortunately, I would typically end up throwing the rest of the can away which is extremely wasteful. Then I saw this tip on the Food Network where they recommend freezing the rest in a plastic bag and grating off the amount you need from the frozen chipotle block. I’ve used this tip since then, and while it’s a little messy it does work well!
Recipe (From Annie’s Eats )
- 2 tsp vegetable oil
- 2 cloves minced garlic
- 1 tsp chili powder
- 1 tsp chipotle in adobo sauce minced
- 1 tsp cumin
- ¼ tsp salt
- A dash of cayenne pepper
- 1/3 cup water or chicken broth (we tried both ways and there wasn’t a big difference)
- 1 (15 oz) can black beans
- 1 (15 oz) can pinto beans
- 6 Tbsp salsa
- 6 burrito sized flour tortillas
- Shredded cheese
- Diced tomato
- Shredded lettuce
- Sour cream
As this recipe goes very quick, I would suggest having the garlic and spices ready to go before starting. I would also suggest having both cans of beans drained and rinsed before starting.
Heat the oil over medium-high heat then add the garlic and spices. Cook for 30-60 seconds until fragrant, don’t cook it too long at this stage so you don’t burn the garlic. Add both types of beans and the water or broth. Reduce the heat to medium-low and simmer for 10 minutes. Turn off the heat and add the salsa and mash the bean mixture with a fork.
Smear 1/3 cup of the mix onto your tortilla and add the cheese, shredded cheese, lettuce, and tomato. Roll them up and eat!
We got 6 burritos out of this recipe.