Meatless Monday… it’s a novel thought.  I guess I don’t eat enough veggies… I sure do eat cheese though.  It’s a shame they don’t push cheesey…ch… well some day should start in “ch”.  Anyway, enough of my feable attempt at humor, let’s get on to the recipe.

On Monday I tried to make a meatless dish.  I found this one in Cooking Light.  I even made some homemade guacamole (somewhat failed attempt), and served with some chips on the side.  This was super quick to whip up.

I do have a note here, however.  Cover the beans.  Don’t let the water evaporate while cooking like I did.  Mine ended up too dry and would have made for a better filling for quesadillas, or a chip dip (as pictured) than a burrito filling.  It just needed that moisture.  It didn’t say to cover it, so I didn’t, and I regretted it.  However the flavor of the beans was terrific.

Chipotle Bean Burritos
courtesy of Cooking Light, January 2010

serves: 6
WW PointsPlus points: 9

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

Heat oil in a large nonstick 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 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

~M