I found this in Taste of Home’s Most Requested Recipes of 2018. My stepdaughter doesn’t eat red meat so I am always looking for alternatives that are hearty enough for the whole family. We all like Mexican food; I think this will become a fan favorite.
2 tsp. canola oil
1 tbsp. mince chipotle pepper in adobo sauce
2 garlic cloves, minced
2 tsp. chili powder
1/8 tsp. salt
2 15oz. cans black beans, rinsed and drained
2 tbsp. water
1/2 C. pico de gallo
6 flour tortillas
1 C. shredded cheddar or Monterey Jack cheese
1/2 C. sour cream
Additional pico and sour cream, optional
In a large skillet, heat oil over medium heat; sauté chipotle pepper, garlic and seasonings 2 minutes. Stir in beans and water; bring to a boil. Reduce the heat; simmer, uncovered, until the flavors are blended, 5-7 minutes, stirring occasionally.
Coarsely mash bean mixture; stir in the pico de gallo. Spoon onto tortillas; top with cheese and sour cream and roll up. If desired, serve with additional pico and sour cream.
Freeze option: Let the filling cool before making burritos. Individually wrap burritos I. Paper towels and foil; freeze in a ziploc bag. To use, remove the foil, place the paper towel wrapped burrito on a microwave safe plate. Microwave on high until heated through, 4-6 minutes turning once. Let stand 2 minutes.
