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Categories:
vegetable oil garlic chili powder chipotle chile ground cumin kosher salt cayenne pepper water black beans pinto beans fresh salsa flour tortillas cheese tomato romaine lettuce green onion sour cream fresh cilantro
Viewed: 35 - Published at: 7 years agoIngredients
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon chili powder (ancho or chipotle works great)
- 1 teaspoon minced chipotle chile in adobo
- 1 teaspoon ground cumin
- 14 teaspoon kosher salt
- 1 dash cayenne pepper
- 13 cup water, vegetable broth or 13 cup chicken broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 6 tablespoons fresh salsa
- 6 (10 inch) flour tortillas or 6 (10 inch) wheat flour tortillas, warmed
- shredded cheese (cheddar or Mexican blend)
- diced tomato
- shredded romaine lettuce
- chopped green onion
- sour cream
- chopped fresh cilantro
Method
- To make the bean filling, heat the oil in a skillet over medium-high heat.
- Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.
- Add the beans and the water or broth to the pan.
- Bring the mixture to a boil.
- Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.
- Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.
- Spoon about a third of a cup of the bean mixture down the center of each tortilla.
- Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions, sour cream and cilantro.
- Roll the tortilla up tightly, burrito style, and serve immediately.
