My family goes meatless several nights a week, and this recipe is one of our very favorites. I usually puree a can or two of chipotles in adobo and freeze in ice cube trays so I can use a small amount when I need it.
—Amy Bravo, Ames, IA
Takes: 25 min. • Makes: 6 servings
2 tsp. canola oil
1 Tbsp. minced chipotle pepper in adobo sauce
2 garlic cloves, minced
2 tsp. chili powder
1 tsp. ground cumin
1/8 tsp. salt
2 cans (15 oz. each) black beans, rinsed and drained
2 Tbsp. water
1/2 cup pico de gallo
6 flour tortillas (8 in.), warmed
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup sour cream
Additional pico de gallo and sour cream, optional
1. In a large skillet, heat oil over medium heat; saute chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce heat; simmer, uncovered, until the flavors are blended, 5-7 minutes, stirring occasionally.
2. Coarsely mash bean mixture; stir in pico de gallo. Spoon onto the tortillas; top with cheese and sour cream and roll up. Serve with additional pico de gallo and sour cream if desired.
Freeze option Cool the filling before assembling the burritos. Individually wrap burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place a paper towel-wrapped burrito on a plate and microwave on high until heated through, 4-6 minutes, turning once. Let stand 2 minutes.
Per burrito: 410 cal., 16g fat (7g sat. fat), 23mg chol., 726mg sod., 50g carb. (2g sugars, 8g fiber), 16g pro.