I really enjoyed this vegetarian meal and Chris called it like homemade Chipotle but better. This was a light and refreshing meal that came together easily. It made a lot of burritos (6) so I had many burritos for lunches that week. I also saved some of the extra beans and rice mixture to serve with taco salads that we had for dinner that same week.
Spicy Beans and Rice Burritos
For the filling:
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 pepper from a can of chipotles in adobo, minced
- 1 tablespoon sauce from a can of chipotles in adobo
- 1 teaspoon ground cumin
- Several dashes cayenne pepper
- 1/3 cup water
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can pinto beans, drained and rinsed
- 2 cups cooked rice (brown rice, if desired)
- 1/4 cup fresh salsa of preferred spiciness
- 6 burrito-sized tortillas, warmed (we like to use Flatout Flatbread Wraps)
- 8 ounces shredded cheese
- Shredded lettuce
- 4 green onions, chopped
- Fat-free Greek yogurt (or sour cream)
- Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.
- Divide mixture evenly among the center of each tortilla. Top with cheese, lettuce, green onions, and greek yogurt. Roll up and serve! Make extra burritos and wrap in foil for an easy future meal :).