Chipotle Bean Burritos Recipes

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

Burrito bowl with chipotle black beans image

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Provided by Jennifer Joyce

Categories Lunch

Time 30m

Number Of Ingredients 14

Ingredients

125g basmati rice
1 tbsp olive oil
2 garlic cloves, chopped
400g can black beans, drained and rinsed
1 tbsp cider vinegar
1 tsp honey
1 tbsp chipotle paste
100g chopped curly kale
1 avocado, halved and sliced
1 medium tomato, chopped
1 small red onion, chopped
chipotle hot sauce
coriander leaves
lime wedges

Steps:

Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

CHIPOTLE AND BLACK BEAN BURRITOS

Chipotle and Black Bean Burritos image

Chipotle chiles and Progresso® beans come together in these tasty burritos made using Old El Paso® tortillas and salsa. A perfect Mexican dinner that's ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 Tbsp vegetable oil
1 large onion (1 cup)
6 cloves garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed and mashed
1 to 2 tsp finely chopped drained chipotle chiles in adobo sauce (from 7-oz can)
4 Old El Paso™ flour tortillas for burritos (8 inch)
1/2 cup shredded mozzarella cheese (4 oz)
1 large tomato (1 cup)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 6-8 min, stirring occasionally, until onion is tender. Stir in beans and chiles. Cook, stirring frequently, until hot.
Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate. Serve with salsa and sour cream.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 10 mg, Fat 2, Fiber 11 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 3 g, TransFat 1 g

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