Spicy Chipotle Bean Burritos

HELLO! Lots of stuff has been going on lately and blogging has been on the back-burner. I have been cooking and have lots of new, yummy, tested recipes to post on here.

Today I made these Spicy Chipotle Bean Burritos for lunch and they were so delicious. I found them from a new favorite blog, pink parsley catering. Please check it out, there are about 500 recipes that I want to try from there. Oh, and this is already my 3rd recipe that I have made from her website!

These are healthy and a complete protein, so you will feel full when you are finished!

Chipotle Bean Burritos
adapted from Cooking Light, January 2010 and Pink Parsley Catering (source)
serves 4-6

• 2 teaspoons canola oil
• 2 cloves garlic, minced
• 1 1/4 teaspoon chile powder
• 11/2 teaspoon minced chipotle chile in adobo sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/3 cup water, chicken broth, or vegetable broth (I used water)
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 6-10 Tablespoons salsa (I might have used even more, I love salsa!)
• 6 10-inch whole wheat flour tortillas, warmed in microwave for 10-15 seconds
• 1 cup shredded cheese (cheddar, pepperjack, monterey jack, or a mixture)
• 1 1/2 cups chopped tomatoes
• 1 1/2 cups chopped spinach
• 6 Tablespoons thinly sliced green onion (recipe calls for it, I don't like green onions, so omitted them)
• Sour Cream
• Also optional: Avocados and fresh cilantro (I put these on mine and it as great)!

Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, chipotle chile, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from heat, stir in salsa, and mash lightly.

Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top each serving with shredded cheese, tomatoes, spinach, green onion, avocado, cilantro, and sour cream. Roll tightly and serve immediately.