A new vegetarian recipe! This was super easy, extremely flavorful, and overall extremely yummy. The kids loved it, husband loved it, we all ate it for left-overs. Check, check, check. An all-around great meal to make when you're wanting to cut out meat and make a very quick and satisfying dinner.
Adapted slightly from Annie's Eats
For the bean filling:
2 tsp. olive oil
2 tsp. olive oil
2 cloves garlic, minced
1 tsp. chili powder
1/2-1 tsp. minced chipotle in adobo sauce (found in the canned foods- Mexican section)
1 tsp. ground cumin
1/4 tsp. salt
Dash of cayenne pepper
1/3 cup water, vegetable broth, or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) pinto beans, drained and rinsed
6 Tbs. salsa
For serving:
Flour tortillas, warmed
Flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded lettuce
Sour cream
Chopped green onions
To make the bean filling, heat oil in a skillet over medium-high heat. Add the garlic, chipotle, and all other spices (the cayenne and minced chipotle will add some real heat so add according to what you/your kids can handle); stir, cooking until fragrant, about one minute. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes, stirring occasionally. Remove from heat, stir in the salsa, and mash the mixture with a potato masher or fork.
Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top each serving with desired toppings, roll the tortilla like a burrito, and serve immediately.
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