This is not your average, boring bean burrito. This bad boy packs a punch with chipotle pepper that is not only spicy, but also smoky. Add in the cool ranch dressing and you've got one hell of a flavor combo. Just don't under estimate the heat of the chipotle pepper. Add a little, give a stir and add a little more if you want. Also note that the sauce the peppers come in has a great flavor but not as much heat as the peppers themselves.
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Makes 2 burritos
Ingredients
1 clove garlic, grated on a microplane (or finely chopped)
1/3 cup diced onion
1/2 can pinto beans, rinsed and drained
1-2 tsp. finely chopped canned chipotle pepper
1/4 tsp. salt
1/4 cup water
Toppings:
Shredded lettuce
diced tomatoes
corn
ranch dressing (For a vegan ranch try Organicville. It's pretty tasty.)
Tortillas (about 10 inches), warmed
Directions
Spray a skillet with cooking spray or drizzle a little oil. Add garlic and onion, cook 2 minutes over medium-heat. Add beans, chipotle peppers, salt and water. Cook 3 minutes, giving it a few stirs. If needed, more water can be added 1 tablespoon at a time. Remove from heat. Now coarsely mash the bean mixture. You can do this right in the skillet. Just make sure to use a utensil that won't scratch your pan. A wooden spoon works well. Lastly, give it a taste and add more peppers or some of the sauce if desired.
Mix your toppings, including dressing, all together. Now put some beans in your tortilla, add the toppings and wrap that sucker up and eat!
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