Chipotle And Black Bean Burritos Recipes

RACH'S EASY CHEESY CHIPOTLE CHICKEN + BLACK BEAN BURRITOS WITH BACON

Steps:

• For the rice, combine the rice and stock in a pot, bring to a boil and reduce the heat to simmer, add a pinch of salt
• Add the spinach, juice of 1 lime, scallions, garlic and jalapeño to food processor and pulse to finely chop
• Cook rice 15 minutes, stir in the spinach, cook 3 minutes more, remove from heat, let stand 5 minutes and fluff with fork
• For the beans, in a medium skillet, heat oil, ½ turn of pan, over medium-high heat, add bacon and render the fat, add onions, jalapeño pepper and garlic, stir, add spices and stir again, add ½ cup water, let it absorb, add black beans and juice of 1 lime, and reduce heat to low
• For the chicken, heat a large skillet over medium to medium-high heat, melt butter and add the onion and garlic, season with salt and pepper, and stir to soften, add chipotle in adobo, add honey and stock, stir in crema and cheese, add chicken and heat through
• Char the tortillas in stainless skillet or over open flame on gas burner
• Build burritos: rice, beans, chicken in cheesy chipotle sauce, tuck in sides, wrap and roll tightly
• Halve the burritos

CHIPOTLE AND BLACK BEAN BURRITOS

Steps:

• 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 BEAN BURRITOS

Steps:

• Tightly wrap tortillas in foil. Bake at 350 degrees about 7 minutes or until softened.
• Meanwhile, cut Morningstar Farms® Spicy Black Bean Veggie Burgers into bite-size pieces. Set aside.
• Use back of spoon to slightly mash beans. Stir in 1/2 cup onions, 1/3 cup of the salsa, and chili powder. Spread bean mixture on each tortilla just below center. Sprinkle veggie burger pieces and cheese on top of bean mixture. Fold bottom edges of tortillas over filling. Fold in sides. Roll up. Secure with toothpicks, if necessary.
• On baking sheet coated with nonstick cooking spray or lined with parchment paper, place tortilla packages, seam side up. Bake at 350 degrees about 15 minutes or until heated through and beginning to brown.
• Arrange lettuce on six serving plates. Top with tortilla packages, removing toothpicks, if used. Spoon remaining 1 cup salsa and sour cream on top. Sprinkle with additional onion if desired.This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

CHIPOTLE-BLACK BEAN BURRITOS

Steps:

• Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
• Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
• Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.

LIME AND CHIPOTLE BLACK BEAN TACOS

Steps:

• For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown.
• Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. If you need to, add a little hot water to loosen. Season with salt and pepper and keep warm.
• For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside.
• For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like.
• Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob - its super quick and gives a delicious charred taste - but the oven will do just fine.
• Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Don't forget the chilli sauce, coriander and a little yoghurt, if using.