Black Bean Burritos Recipe
Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella and other tasty fillers will satisfy your lunch or dinner need to munch.
Ingredients
| Onion | 1 Cup (16 tbs), chopped (1 large sized) | |
| Garlic | 6 Clove (30 gm), finely chopped | |
| Canned black beans | 15 Ounce, rinsed and mashed (drained) | |
| Chopped chipotle chilies in adobo sauce | 1 Teaspoon (chopped finely) | |
| Fat free flour tortillas | 4 (6 to 8 inches in diameter) | |
| Shredded low fat mozzarella cheese | 2 Ounce (1/2 cup) | |
| Tomato | 1 Cup (16 tbs), chopped (1 large sized) |
Directions
1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.
2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.
3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.
2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.
3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.
Chef
