Trevor's Kitchen

Cheddar Bean Burritos

Ingredients:

2 teaspoons canola oil
1 tablespoon minced chipotle pepper in adobo sauce
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons water
1/2 cup pico de gallo
6 flour tortillas (8 inches), warmed
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup sour cream
Additional pico de gallo and sour cream, optional

About the Recipe

My family goes meatless several nights a week, and this recipe is one of our 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, Iowa

Nutritional Info

Getting it done:

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 flavors are blended, 5-7 minutes, stirring occasionally.

2. Coarsely mash bean mixture; stir in pico de gallo. Spoon onto tortillas; top with cheese and sour cream and roll up. If desired, serve with additional pico de gallo and sour cream.

Freeze option: Cool filling before making 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 microwave-safe plate. Microwave on high until heated through, 4-6 minutes, turning once. Let stand 2 minutes.

Ingredients:

Getting it done:

2. Coarsely mash bean mixture; stir in pico de gallo. Spoon onto tortillas; top with cheese and sour cream and roll up. If desired, serve with additional pico de gallo and sour cream.