Spicy Bean Burritos

>> Thursday, January 5, 2012

This is one of those great meals that you can keep on hand for nights when you don't feel like cooking but you don't want to go out either. I already had most everything stocked in my kitchen and it used up some random odds and ends that were hanging out in my vegetable bin. And it's quick and easy to prepare. I was pleasantly surprised at how those few ingredients combined to make some super tasty refried beans! They had a fantastic, slow cooked homemade flavor without very much time or effort. While they were great wrapped in the burritos, I think they'd be great all on their own too.

Feel free to stuff your burrito with whatever ingredients you enjoy. I used green onions, cilantro, chopped tomatoes, avocado slices, shredded cheese, lettuce and sour cream. I placed the assorted toppings on the table and let everyone wrap up their own burritos. It was fun to do it that way and it was less time-consuming for me. Win, win! For Finley, I reserved some of the bean mixture before adding the salsa so the beans wouldn't too spicy for her.

Spicy Bean Burritos
adapted from Annie's Eats

For the beans:
2 teaspoons canola or vegetable oil
2-3 cloves minced garlic
1 teaspoon chili powder
1 teaspoon ancho chili powder
1 teaspoon cumin
1/2 teaspoon Mexican oregano
kosher salt, to taste
Dash of cayenne pepper
1/3 cup chicken broth
1 15-oz can black beans, drained and rinsed
1 15-oz can pinto beans, drained and rinsed
4-6 tablespoons fresh salsa

For serving:
6 (9 or 10-inch) flour tortillas, warmed
Shredded chipotle cheddar cheese
Chopped tomatoes
Shredded lettuce
Sliced avocado
Chopped green onions
Minced Cilantro
Low-fat sour cream

In a saucepan over medium heat, add oil, garlic, chili powders, cumin, oregano, salt and cayenne pepper. Cook, stirring often, until spice mixture becomes fragrant, about 30-60 seconds. Add beans and chicken broth. Stir and bring to a boil. Reduce heat and simmer for 10-15 minutes. Remove from heat and mash beans to desired consistency.

Spread a large dollop of beans on each tortilla and top with shredded cheese, tomatoes, lettuce, avocado, green onions, cilantro and sour cream.


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