Wednesday, March 10, 2010

Chipotle Bean Burritos

We really don't eat out very often, and when we do, its either at our favorite neighborhood Mexican restaurant, or its a  "date night," in which case we go to a restaurant that's not as child-friendly, and leave Caroline with a sitter.  However, every now and then we'll find ourselves out and about and want to just stop for something quick and easy.  One of our favorites is Moe's.  I really love their Homewrecker burrito, but at a whopping 900 calories, that's not something I care to eat on a regular basis, if at all.

When I saw these burritos in January's Cooking Light, I knew it was something we would enjoy.  Joey even commented that it reminded him of a Moe's burrito.  And at 360 calories, it is certainly a healthier option!  I actually made them even healthier by using nonfat Greek yogurt in place of the sour cream, whole wheat tortillas, and spinach instead of romaine (love those dark leafy greens!).  I also added some extra spices to the bean mixture.  All of my changes are reflected below.

These were super simple to make, and when I served them with some baked tortilla chips, guacamole, and homemade salsa, we felt like we were in a healthy Moe's!

Chipotle Bean Burritos
adapted from Cooking Light, January 2010
serves 6
  • 2 teaspoons canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon chile powder
  • 1 teaspoon minced chipotle chile in adobo sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/3 cup water, chicken broth, or vegetable broth
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 6 Tablespoons fresh salsa
  • 6 10-inch whole wheat flour tortillas, warmed in microwave for 10-15 seconds
  • 1 cup shredded cheese (cheddar, pepperjack, monterey jack, or a mixture)
  • 1 1/2 cups chopped tomatoes
  • 1 1/2 cups chopped spinach
  • 6 Tablespoons thinly sliced green onion
  • 6 Tablespoons nonfat Greek yogurt
Heat the oil in a large nonstick skillet over medium heat.  Add the garlic, chile powder, chipotle chile, cumin, and salt, and cook until fragrant, about 1 minute.  Add the beans and broth, and bring to a boil.  Reduce heat to medium-low, and allow to simmer 10 minutes.  Remove from heat, stir in salsa, and mash lightly with a slotted spoon or fork.

Spoon about 1/3 cup of the bean mixture down the center of each tortilla.  Top each serving with about 2 1/2 Tablespoons shredded cheese, 1/4 cup tomatoes, 1/4 spinach, 1 Tablespoon green onion, and 1 Tablespoon Greek yogurt.  Roll tightly and serve immediately.


Lauren said...

Mexican is my favorite cuisine to make healthier at home, and these burritos sound like something my husband and I would enjoy! I love using Greek yogurt in place of sour cream and whole wheat tortillas instead of the ones made with white flour.

These really do look restaurant-worthy!

Erin said...

Yum! This looks like a great burrito filling! I definitely have a weakness for Mexican food :)

KB said...

These look and sound fabulous!

Christine said...

These look great - we love Moe's too.

Kim said...

These look very enticing! Wish I had everything I needed to whip them up right now.

Kathleen said...

These look and sound delicious. I really need more recipes like this that taste good and are lower in calories!

Kelly @ Hot Cookin' said...

Wow, the burrito looks fantastic! I love that it's light. :)
And whoa--I didn't realize the Homewrecker burrito at Moe's is 900 calories...ugh. :(

Trudy (veggie num num) said...

These bean burritos look seriously amazing!! Yum!!

Anonymous said...

I needed something to throw together for dinner tonight and my cupboards were quite bare. Luckily, I had enough to make these. They were really good and filling...and spicy! Wow! But I think the spicy part was my fault, as I added a bit too much chipotle pepper. Either way, I would definitely make them again. I didn't have sour cream or greek yogurt so I used a small amount of ranch dressing in their place. Yum!

Unknown said...

Just made these. Delicious! I subbed kidney beans for a couple ounces of cod since I had it on hand; fried that first with lemon juice and some of the adobo sauce. No chili powder, so I did cayenne pepper instead, and I had chard instead of spinach. Excellent, but REALLY spicy. Not for the faint of heart.

Stephanie said...

I love this recipe so much! We just finished having these for dinner tonight and I always wonder why I don't make them more often! Not only is it a healthy recipe, but it's CHEAP! Those are two very important specifications for our meals. Also, I don't find the recipe spicy at all as written, it just has a hint of chipotle, but of course the heat level is totally customizable - just add more minced chipotle pepper to up the heat factor! Thanks so much for sharing a great recipe this is definitely part of our regular rotation!

catherine said...

as the only vegetarian in my household, this has become one of my go to recipes that i know everyone will enjoy. the spice level is perfect and i love using spinach in the place of lettuce!! thanks so much.

Anonymous said...

addin wheat meat chipotle sausage made the recipe amazing.

Rebecca Rosen said...

so good! i'm glad i read the comments because i really can't handle anything even remotely spicy... kind of a wimpy palate. but yea my boyfriend who HATES beans even liked these! i had to mash them up quite a bit though so he couldn't detect that bean-y texture. but great recipe!!

Anonymous said...

Check out this chipotle paste in a tube, will make this dish super easy to make!

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