Thursday, May 13, 2010

CFB: Chipotle Bean Burritos

I found this recipe in the January issue of Cooking Light magazine and knew that I should print it out and add it to my collection. I also knew that Tom wouldn't eat black beans and that the lettuce and tomato would just be for me. I had planned on making spicy corn with this recipe, but since we had to make a trip to Walmart for new headlights for me, we decided to make it later in the week and just get dinner done. Tom also decided that he couldn't have a meal without meat, so he picked up a can of Hormel Chili without beans. Not wanting to alter the recipe too much, I heated that up separately.

Chipotle Bean Burritos
Adapted from: Cooking Light

2 tsp. olive oil (not pictured)
2 tsp. minced garlic
1 tsp. chili powder
2 adobo peppers, minced
1 tsp. adobo sauce
1 tsp. cumin
1/3 cup beef broth (or vegetable)
1 can kidney beans, rinsed and drained
1 cherry pepper in oil, minced (optional & not pictured)
1 can Hormel chili without beans (optional & not pictured)
6 tbs. salsa
tortilla shells
taco cheese
sour cream 

1. Heat the oil in a skillet over medium heat. Add the garlic, chili powder, chipotle pepper, adobo sauce, and cumin. Cook for 1 minute or until the garlic is fragrant. 
2. Add the beans, broth and cherry pepper if using. Bring to a boil. 
3. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Cut up the lettuce and tomato. 
4. If using the Hormel chili, pour into a pot and heat over medium heat. 
5. Remove the beans from the heat and stir in the salsa. This is where I realized that our salsa had grown mold so obviously, I skipped this step. Mash the salsa with a spoon. 
6. Spoon the bean mixture in the center of a tortilla shell. Top with cheese, lettuce, tomato, and sour cream. I made two separate burritos, one with the meat and one without. The burrito in the back of the picture is the one with the meat. 
7. Enjoy!

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