Cheddar Bean Burritos

Cheddar Bean Burritos

from tasteofhome.com
Dinner
25 min
6 servings
410 kcal / serving

My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotle peppers in adobo and freeze them in ice cube trays so I can use a small amount when I need it. —Amy Bravo, Ames, Iowa

Ingredients

  • 2 teaspoonscanola oil
  • 1 tablespoonminced chipotle pepper in adobo sauce
  • 2garlic cloves, minced
  • 2 teaspoonschili powder
  • 1 teaspoonground cumin
  • ⅛ teaspoonsalt
  • 2 cansblack beans, rinsed and drained
  • 2 tablespoonswater
  • ½ cuppico de gallo
  • 6flour tortillas (8 inches), warmed
  • 1 cupshredded cheddar or monterey jack cheese
  • ½ cupsour cream
  • optional: additional pico de gallo and sour cream

Directions

  1. 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. 2

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