Week 37, Recipe 2: Spicy Bean Burritos

NOTES

• Original recipe from Annie's Eats
• For lunch leftovers, take your tortilla with the bean filling inside and fold in half. Cut up your toppings and take separately in a container. When ready to eat, warm your burrito in the microwave under a damp paper towel or clean dish cloth, add desired toppings then fold and enjoy.

INGREDIENTS
For the bean filling:

• 2 tsp. canola or vegetable oil
• 2 cloves garlic, minced
• 1 tsp. chili powder
• 1 tsp. minced chipotle in adobo sauce (I buy a can of it, take what I need then freeze the rest in the freezer in a zip-lock bag. Next time you need some, remove the frozen chunk and cut off what you need).
• 1 tsp. ground cumin
• ¼ tsp. kosher salt
• Dash cayenne pepper
• 2/3 cup vegetable or chicken broth
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 6 tbsp. fresh salsa or a salsa of your choice
• 6 (9- or 10-inch) flour tortillas, warmed

For serving (optional toppings):

• Shredded cheese
• Diced tomatoes
• Shredded romaine lettuce
• Chopped green onions (optional)
• Sour cream
• Avocado slices or guacamole

DIRECTIONS
1. To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic through the cayenne and stir, cooking just until fragrant, 30-60 seconds. Add the drained/rinsed beans and the broth to the pan.
2. Bring the mixture to a boil then reduce the heat to medium-low and allow the mixture to simmer for 5-10 minutes or until most of the liquid has evaporated. Remove the skillet from the heat, stir in the salsa and mash the mixture with fork or a potato masher.
3. Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with desired toppings and roll the tortilla up tightly while folding in the ends, burrito style, and serve immediately.