For the filling:


1 tablespoon canola oil

2 cloves garlic, minced

1 teaspoon chili powder

1 pepper from a can of chipotles in adobo, minced

1 tablespoon sauce from a can of chipotles in adobo

1 teaspoon ground cumin

Dash cayenne pepper

1/3 cup water

1 15 ounce can black beans, drained and rinsed

1 15 ounce can pinto beans, drained and rinsed

2 cups cooked rice (I used brown)

1/4 cup fresh salsa


For serving:


6 burrito-sized tortillas, warmed

8 ounces shredded cheese (I used a reduced-fat Mexican blend, Cheddar or Monterey Jack would also be good!)

Shredded lettuce

4 green onions, chopped

Fat-free Greek yogurt (or sour cream)


Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa. 


Divide mixture evenly among the center of each tortilla. Top with cheese, lettuce, green onions, and greek yogurt. Roll up, and serve! 


Printed from A Bitchin' Kitchen

Recipe adapted from Cooking Light