This is another super yummy recipe I thought I’d share. I found this one in Cooking Light magazine. It’s a quick and easy recipe to make for lunch. You can make this vegetarian (as shown), or add 1/2 to 1 lb. cubed, cooked chicken, which makes a pretty hearty dinner for us carnivores. It’s delicious either way.

Chipotle Bean Burritos

• 1 tablespoon oil (canola or olive oil)
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chili powder (if you don’t have this on hand, you can sub in 1/2 t. regular chili powder and 1/8 t. ground red pepper)
• 1/4 t. salt
• 1/3 c. water
• 1 15 oz. can of black beans, rinsed and drained
• 1 15 oz. can of kidney beans, rinsed and drained
• 3 Tbsp salsa (fresh is best, but I use bottled chunky salsa)
• 4-6 whole wheat tortillas
• 1 cup shredded cheddar or Mexican blend cheese
• 3 plum tomatoes, chopped (or just add about 1 c. more salsa)
• 1 1/2 c. shredded romaine lettuce
• 6 Tbsp light sour cream (optional)

1. Heat oil in large 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 c. water and beans; bring to a boil. Reduce heat and simmer 10 minutes or until water is mostly absorbed. Remove from heat; stir in salsa.
2. Warm tortillas according to package directions. Spoon about 1/3 c. bean mixture into center of each tortilla. Tope each serving with about 2 1/2 T. cheese, 1/4 cup tomato, 1/4 c. lettuce, and 1 Tbsp sour cream; roll up.

If you want to serve this with chips and a bit of guacamole:

Place 1 ripe avocado (it’s ripe if it’s really dark green or black and soft to the touch) in a bowl and mash with a fork. Add 1 T. minced red onion or shallot, 1 T. chopped fresh cilantro, 1 T. fresh lime juice, 1/2 t. salt, 1 minced garlic clove, and 1/2 jalapeno pepper (seeded and minced). If you want it spicier, add a dash of hot sauce or a bit of salsa. Stir until well blended. Serve with baked tortilla chips.