Chipotle Black Bean Burrito
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.
Ingredients
- 2 cans canned black beans, drained, rinsed
- 2 peppers chipotle peppers in adobo sauce, minced
- 2 tsp adobo sauce (from the can)
- 1 yellow onion, diced
- 4 cloves 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
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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.
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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 cloves minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook 1 minute until fragrant.
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3
Add 2 cans drained, rinsed canned black beans, 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.
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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.
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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.
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6
Fold in the sides of the tortilla, then roll tightly from the bottom up. Cut in half and serve immediately.