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
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
CHIPOTLE CHICKEN BURRITOS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
- Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.
CHIPOTLE VEGGIE BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
- Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
- Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
- Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.
Nutrition Facts : Calories 934 calorie, Fat 27 grams, SaturatedFat 12 grams, Cholesterol 51 milligrams, Sodium 1436 milligrams, Carbohydrate 140 grams, Fiber 11 grams, Protein 34 grams
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
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
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