Spicy Bean Burritos

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.

courtesy

Spicy Bean Burritos

Adapted slightly from Annie's Eats

For the bean filling:
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

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.