Chipotle and Black Bean Burritos

Name: Chipotle and Black Bean Burritos
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams can black beans, drained, rinsed and mashed; 1 teaspoon finely chopped drained chipotle chiles in adobo sauce (from 7-oz can); 4 8-inchs Old El flour tortillas for burritos (8 inch); 6 cloves garlic, finely chopped; 237 milliliters large onion; 4 servings Old El Thick n Chunky salsa, if desired; 113 grams 1/2 cup shredded mozzarella cheese; 4 servings Sour cream, if desired; 237 milliliters large tomato; 2 Tbsps vegetable oil

Need a vegetarian main course? Chipotle and Black Bean Burritos could be a great recipe to try. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 456 calories, 19g of protein, and 19g of fat. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up beans, vegetable oil, mozzarella cheese, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of Mexican cuisine.

Instructions

In 10-inch nonstick skillet, heat oil over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion and garlic; cook 6-8 min, stirring occasionally, until onion is tender. Stir in beans and chiles. Cook, stirring frequently, until hot.

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Chili Pepper

Garlic

Beans

Onion

Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.

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Tortilla

Cheese

Tomato

Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

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Tortilla

Place seam side down on serving platter or plate.

Serve with salsa and sour cream.

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Sour Cream

Salsa

Equipment

Frying Pan

Ingredients

Servings:

425grams

can black beans, drained, rinsed and mashed 1teaspoon

finely chopped drained chipotle chiles in adobo sauce (from 7-oz can)48-inchs

Old El flour tortillas for burritos (8 inch)6cloves

garlic, finely chopped 237milliliters

large onion 4servings

Old El Thick 'n Chunky salsa, if desired 113grams

1/2 cup shredded mozzarella cheese 4servings

Sour cream, if desired 237milliliters

large tomato 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.