Spicy Bean Burrito

Adapted from Annie's Eats

Sept 12/2011: Made this again tonight with just black beans and couple of changes and we preferred it this way.  Changes are reflected below.


Bean Filling:

2 tsp canola oil

4 cloves of garlic, minced

1 1/2 tsp chilli powder

2 jalapenos, seeded and minced

1 1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp cayenne pepper

2/3 cup water, vegetable broth or chicken broth

2 1 (19 oz) can black beans, drained and rinsed 

1 (19 oz) can kidney beans, drained and rinsed

6 tbsp fresh salsa

2 tbsp minced fresh cilantro

For serving:

6 (9 or 10 inch) tortillas

Shredded cheese (I skipped this to lower the fat)

Diced tomatoes

Pico de Gallo


Shredded lettuce

Green onions

Low-fat sour cream

Bean Filling:

Heat the oil in a skillet over medium-high heat.  Add garlic, chilli powder, jalapeno, cumin, salt and cayenne.  Stir and cook until fragrant (about 30-60 seconds).  Add the beans and water or broth to the skillet.  Bring to a boil and reduce heat to medium-low.  Simmer for 10 minutes.  Remove skillet from heat and stir in salsa and cilantro.  Mash the mixture with a fork.

Heat a tortilla in a skillet until lightly browned on both sides.  Add approximately 1/3 cup of the bean mixture in the center of the tortilla.  Top with your desired toppings.  Roll each tortilla and serve immediately.