Chipotle and Black Bean Burritos

  • Prep 20 min
  • Total 20 min
  • Servings 4

Ingredients

  • 2 Tbsp vegetable oil
  • 1 large onion (1 cup)
  • 6 cloves garlic, finely chopped
  • 1 can (15 oz) Progresso™ Black Beans, drained, rinsed and mashed
  • 1 to 2 tsp finely chopped drained chipotle chiles in adobo sauce (from 7-oz can)
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1/2 cup shredded mozzarella cheese (4 oz)
  • 1 large tomato (1 cup)
  • Thick & chunky salsa, if desired
  • Sour cream, if desired

Steps

  • 1
    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.
  • 2
    Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
  • 3
    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 Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
4g
19%
Trans Fat
1g
Cholesterol
10mg
3%
Sodium
380mg
16%
Potassium
550mg
16%
Total Carbohydrate
52g
17%
Dietary Fiber
11g
44%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
20%
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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