Chipotle Black Bean Burritos
We add some cream cheese and a little orange juice to these burritos for some creaminess and tanginess. The taste, texture, and presentation don't betray that the preparation was very easy. Originally served as part of Bean Burritos.
Ingredients
- 1/2 tablespoon canola oil
- 1 cup onion (chopped)
- 1 cup red and green bell pepper (chopped)
- 1 canned in adobo sauce chipotle pepper
- 1 clove garlic
- 2 teaspoons chili powder
- 15½ ounces canned black beans (drained and rinsed)
- 1 ounce Neufchatel cream cheese
- 1 tablespoon orange juice (freshly squeezed)
- 1 tablespoon cilantro (chopped)
- 1 lime
- 4 chile flour tortillas
- salsa
Instructions
We start by heating the oil in a large pot. We add the onions and cook over medium-low heat for 5 minutes. Then we add the red and green bell pepper and increase the heat to medium. We cook for another 5 minutes. Meanwhile, we mince the chipotle and garlic. We add these to the pot and stir for a minute. The store-bought chili powder comes next, and after another minute, we add the black beans. We cook, stirring occasionally, over low heat for about 15 minutes.
When we are almost ready to eat, we add the cream cheese, orange juice and cilantro. We place the tortillas between two dampened paper towels on a dinner plate and heat in the microwave for a minute. We taste the bean mixture and it is very tasty, but it needs a little lime juice. We cut up a lime for garnish and squeeze about a teaspoon into the pot.
We divide the mixture among the four tortillas, tuck the sides in, and roll up. We serve with salsa and lime wedges.