Chipotle Black Bean Burrito

Name: Chipotle Black Bean Burrito
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cans black beans (15 oz), drained, rinsed; 2 peppers chipotle peppers in adobo sauce, minced; 2 tsp adobo sauce (from the can); 1 yellow onion, diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1/2 tsp smoked paprika; 2 tbsp vegetable oil; 1 cup long-grain white rice; 2 cups vegetable broth; 4 large flour tortillas (10-inch); 1 cup shredded cheddar cheese; 1 cup pico de gallo (store-bought or fresh); 1/2 cup sour cream; 1/2 tsp salt

A hearty Mexican-style burrito packed with smoky chipotle-seasoned black beans, fluffy rice, sharp cheddar, and fresh pico de gallo, all wrapped in a warm flour tortilla.

35 minEasyServes 4610 cal/serving

MexicanLunchStovetopVegetarianHigh FiberHigh ProteinAlcohol-Free

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Ingredients

2 cans black beans (15 oz), drained, rinsed
2 peppers chipotle peppers in adobo sauce, minced
2 tsp adobo sauce (from the can)
1 yellow onion, diced
4 garlic cloves, minced
1 tsp ground cumin
1/2 tsp smoked paprika
2 tbsp vegetable oil
1 cup long-grain white rice
2 cups vegetable broth
4 large flour tortillas (10-inch)
1 cup shredded cheddar cheese
1 cup pico de gallo (store-bought or fresh)
1/2 cup sour cream
1/2 tsp salt

Instructions

1

Cook the rice: combine 1 cup long-grain white rice and 2 cups vegetable broth in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed. Fluff with a fork and season with half the 1/2 tsp salt.
2

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 diced yellow onion and cook, stirring often, for 5 minutes until softened. Add 4 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook 1 minute until fragrant.
3

Add 2 cans drained, rinsed black beans (15 oz), 2 peppers minced chipotle peppers in adobo sauce, and 2 tsp adobo sauce (from the can) to the skillet. Stir well, season with remaining salt, and cook 5 minutes until heated through and slightly thickened.
4

Warm 4 large flour tortillas (10-inch) one at a time in a dry skillet over medium heat for 20-30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
5

Assemble each burrito: spoon one-quarter of the rice onto the center of a tortilla, top with one-quarter of the bean mixture, then add 1 cup shredded cheddar cheese, 1 cup pico de gallo (store-bought or fresh), and a dollop of 1/2 cup sour cream.
6

Fold in the sides of the tortilla, then roll tightly from the bottom up. Cut in half and serve immediately.

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Questions

How long does Chipotle Black Bean Burrito take?

As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 1 (18 minutes): "Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed."

How do I know when Chipotle Black Bean Burrito is done?

Go by the cues in the method rather than the clock. Step 3: cook until heated through and slightly thickened.

Is there a substitute for chipotle in adobo in Chipotle Black Bean Burrito?

The entry for Chipotle Black Bean Burrito calls for 2 peppers chipotle peppers in adobo sauce, minced. In its place: Use smoked paprika with a pinch of cayenne and a teaspoon of tomato paste per pepper.

Can I use dried beans instead of canned in Chipotle Black Bean Burrito?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Chipotle Black Bean Burrito uses 2 cans black beans (15 oz), drained, rinsed.

Can I make Chipotle Black Bean Burrito less spicy?

Yes. The heat in Chipotle Black Bean Burrito comes from 2 peppers chipotle peppers in adobo sauce, minced. For a milder plate, start with half the chipotles and add more to taste at the end; nothing else in the method changes.

Can I make Chipotle Black Bean Burrito gluten-free?

Yes. The gluten in Chipotle Black Bean Burrito is 4 large flour tortillas (10-inch). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chipotle Black Bean Burrito keep?

Refrigerate what is left of Chipotle Black Bean Burrito within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Calabacitas side
Southwest Black Bean and Corn Quinoa Salad salad
Caldo de Pollo soup
Cantaloupe Agua Fresca drink

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