Chipotle chiles and Progresso® beans come together in these tasty burritos made using Old El Paso® tortillas and salsa. A perfect Mexican dinner that’s ready in 20 minutes.
Tbsp vegetable oil
large onion (1 cup)
cloves garlic, finely chopped
can (15 oz) Progresso™ black beans, drained, rinsed and mashed
to 2 tsp finely chopped drained chipotle chiles in adobo sauce (from 7-oz can)
Old El Paso™ flour tortillas for burritos (8 inch)
cup shredded mozzarella cheese (4 oz)
large tomato (1 cup)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired
In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 6-8 min, stirring occasionally, until onion is tender. Stir in beans and chiles. Cook, stirring frequently, until hot.
Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and 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. Place seam side down on serving platter or plate. Serve with salsa and sour cream.
Chipotle chiles are dried, smoked jalapeño chiles and have a smoky, sweet flavor. In addition to dried, chipotle chiles are available canned in adobo sauce which is a spicy tomato-based sauce. For an extra burst of flavor, add one or two teaspoons of adobo sauce with the chiles.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.