Name: Two Bean Burritos
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 garlic clove, Minced; 12 teaspoon dried chipotle powder; 14 teaspoon salt; 13 cup water; 1 (15 ounce) canorganic black beans, Drained; 1 (15 ounce) canorganic kidney beans, Drained; 3 tablespoons refrigerated fresh salsa; 6 (10 inch) flour tortillas; 1 cup preshredded 4-cheese Mexican blend cheese; 1 12 cups romaine lettuce, shredded; 1 avocado, diced; 6 tablespoons fresh cilantro, chopped; 6 tablespoons thinly sliced green onions; 6 tablespoons sour cream

Servings: 4 persons

1 tablespoon canola oil
1 garlic clove, Minced
12 teaspoon dried chipotle powder
14 teaspoon salt
13 cup water
1 (15 ounce) canorganic black beans, Drained
1 (15 ounce) canorganic kidney beans, Drained
3 tablespoons refrigerated fresh salsa
6 (10 inch) flour tortillas
1 cup preshredded 4-cheese Mexican blend cheese
1 12 cups romaine lettuce, shredded
1 avocado, diced
6 tablespoons fresh cilantro, chopped
6 tablespoons thinly sliced green onions
6 tablespoons sour cream

1
Heat oil in large skillet over medium heat.
2
Add garlic to pan; cook for about 1 minute, stirring frequently.
3
Add in chile powder and salt; cook until fragrant, stirring constantly.
4
Stir in water and beans; bring to boil.
5
Reduce the heat to achieve a gentle simmer for 8-12 minutes.
6
Remove from heat add in the salsa and mash some of the bean mixture with fork.
7
Warm tortillas in microwave for 30 seconds with a damp paper towel.
8
Spoon about the bean mixture equally into each tortilla.
9
Top the bean mixture with last 6 ingredients equally.
10
Roll up and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Two Bean Burritos

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