It would be more accurate if I called today “Burrito Tuesday”, but it just doesn’t have quite the same ring to it! In an effort to satisfy my Tex-Mex cravings, tonight’s dinner was born. I’ve been craving Mexican foods since last Thursday, when I indulged in a few too many margaritas, chips and dip, empanadas, burritos, and enchiladas at Papagayo’s in South Boston. Naturally it was a blast, but I’m full just reading that!
Tacos are one of my favorite, go-to Mexican meals, but lately I’ve become obsessed with burritos. Steak, chicken, veggie, you name it, I like it! I’m just not the biggest fan of the gi-enormous burritos restaurants serve that are the size of my head, or the loads of rice and refried beans that come along with them. I tend to go overboard on my portions, simply because it’s on the plate in front of me. In an effort to lighten up my Tex-Mex favorite, I turned to my trusted Cooking Light files. Boy is this a great one!
Minimal ingredients, with loads of fiber, flavor, and plenty of leftovers. Plus, if you’d prefer to ditch the wrap and opt for a salad instead, the bean mixture is filling enough to make a salad your main meal, and it’s even better cold! Trust me, I used it for a salad topping all week!
Tex-Mex Bean Burritos
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
3 tablespoons refrigerated fresh salsa ( I used black-bean and corn salsa)6 (10-inch) whole wheat flour tortillas (I use Joseph‘s!) 1 cup (4 ounces) pre-shredded reduced-fat cheddar or Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions ( I omitted these)
6 tablespoons light sour cream (I omitted this, I’m not a sour cream fan!)
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. ( I warmed mine in the oven at 350 degrees for 3-5 minutes. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with cheese, and any optional ingredients that you so choose.
I prepared sautéed mushrooms and broccoli for my toppings, along with cheese, shredded romaine lettuce, and a large helping of salsa. The beans were just spicy enough, and all together this was a filling yet lighter version of my latest obsession. Tex-Mex success! Now all I need is a margarita!! Who wants to join me??