Chipotle Bean Burritos Recipes

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CHIPOTLE AND BLACK BEAN BURRITOS

Chipotle chiles and Progresso® beans come together in these tasty burritos made using Old El Paso® tortillas and salsa. A perfect Mexican dinner that's ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10



Chipotle and Black Bean Burritos image

Steps:

  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 6-8 min, stirring occasionally, until onion is tender. Stir in beans and chiles. Cook, stirring frequently, until hot.
  • Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
  • Fold one end of each 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. Serve with salsa and sour cream.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 10 mg, Fat 2, Fiber 11 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 3 g, TransFat 1 g

2 Tbsp vegetable oil
1 large onion (1 cup)
6 cloves garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed and mashed
1 to 2 tsp finely chopped drained chipotle chiles in adobo sauce (from 7-oz can)
4 Old El Paso™ flour tortillas for burritos (8 inch)
1/2 cup shredded mozzarella cheese (4 oz)
1 large tomato (1 cup)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

CHIPOTLE-BLACK BEAN BURRITOS

Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.

Categories     Bean     Vegetarian     Avocado     Corn     Cilantro     Tortillas     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10



Chipotle-Black Bean Burritos image

Steps:

  • Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
  • Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
  • Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.

3 tablespoons olive oil
1 medium-size red onion, chopped
1 tablespoon chili powder
1 15-ounce can black beans, drained
1/2 cup frozen corn kernels, thawed
1/3 cup plus 3/4 cup purchased chipotle salsa
1 avocado, halved, peeled, pitted, diced
6 tablespoons chopped fresh cilantro
4 10- or 12-inch-diameter flour tortillas
1 cup crumbled queso fresco or feta cheese

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Provided by Jennifer Joyce

Categories     Lunch

Time 30m

Number Of Ingredients 14



Burrito bowl with chipotle black beans image

Steps:

  • Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
  • Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

125g basmati rice
1 tbsp olive oil
2 garlic cloves, chopped
400g can black beans, drained and rinsed
1 tbsp cider vinegar
1 tsp honey
1 tbsp chipotle paste
100g chopped curly kale
1 avocado, halved and sliced
1 medium tomato, chopped
1 small red onion, chopped
chipotle hot sauce
coriander leaves
lime wedges

CRISPY CHIPOTLE BEAN BURRITOS

Make and share this Crispy Chipotle Bean Burritos recipe from Food.com.

Provided by Shelby Jo

Categories     Lunch/Snacks

Time 50m

Yield 6 burritos

Number Of Ingredients 11



Crispy Chipotle Bean Burritos image

Steps:

  • Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium heat. Add the green onions and garlic; cook about 3 minutes or just until tender, stirring occasionally. Remove from heat . Stir in beans, corn, rice 1/3 cup of the tomatoes, cheese, and chili peppers. Set aside.
  • Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover he remaining phyllo dough with plastic wrap to prevent it from drying out) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top he first sheet and lightly coat with cooking spray. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).
  • To assemble burritos, spoon about 2/3 cup of the bean mixture along one side of each phyllo stack, leaving about 1 1/2inches of space on each end. Fold short sides up and over filling; roll up phyllo around filling, starting athe long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.
  • Bake 20 minutes or until tops are golden brown and filling is heated through.Serve with the remaining 1/2 cup chopped tomato and sour cream.

Nutrition Facts : Calories 392.9, Fat 10.6, SaturatedFat 4.4, Cholesterol 19.4, Sodium 359, Carbohydrate 61.3, Fiber 9.6, Sugar 2, Protein 15.4

2 teaspoons canola oil
1/2 cup thinly sliced green onion
3 garlic cloves, minced
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
1 cup cooked brown rice
1 cup chopped seeded tomatoes
3 ounces queso fresco (3/4 cup) or 3 ounces reduced fat monterry cheddar cheese (3/4 cup)
1 -1 1/2 teaspoon chipotle chile in adobo
12 sheets frozen phyllo pastry sheets, thawed (14x9 in triangles)
1/3 cup light sour cream

CHIPOTLE BEAN BURRITOS

This is a super fast and easy recipe that was perfect when I came home starving and nothing was ready to eat. Next time I'd add the onions to the canola oil and throw in some cilantro (my favorite). Recipe courtesy of www.myrecipes.com.

Provided by AmyZoe

Categories     Black Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14



Chipotle Bean Burritos image

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add garlic to pan and cook 1 minute, stirring frequently.
  • Stir in chili powder and salt and cook 30 seconds, stirring constantly.
  • Stir in 1/3 cup water and beans and bring to a boil.
  • Reduce heat and simmer 10 minutes.
  • Remove from heat and stir in salsa.
  • Partially mash bean mixture with a fork.
  • Warm tortillas according to package directions.
  • Spoon about 1/3 cup bean mixture into center of each tortilla.
  • Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon of sour cream and roll up.

Nutrition Facts : Calories 362.1, Fat 14.5, SaturatedFat 6.5, Cholesterol 29.3, Sodium 812.8, Carbohydrate 42.5, Fiber 10.3, Sugar 5, Protein 16.5

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon dried chipotle powder
1/4 teaspoon salt
1/3 cup water
15 ounces black beans, drained
15 ounces kidney beans, drained
3 tablespoons salsa
6 flour tortillas (10 inch)
1 cup Mexican blend cheese
1 1/2 cups plum tomatoes, chopped
1 1/2 cups romaine lettuce, shredded
6 tablespoons green onions, thinly sliced
6 tablespoons sour cream

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