Chipotle Bean Burritos Food

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

CHIPOTLE VEGGIE BURRITOS

Steps:

• Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
• Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
• Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
• Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

CHIPOTLE-BLACK BEAN BURRITOS

Steps:

• Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
• Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
• Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.

CRISPY CHIPOTLE BEAN BURRITOS

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium heat. Add the green onions and garlic; cook about 3 minutes or just until tender, stirring occasionally. Remove from heat . Stir in beans, corn, rice 1/3 cup of the tomatoes, cheese, and chili peppers. Set aside.
• Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover he remaining phyllo dough with plastic wrap to prevent it from drying out) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top he first sheet and lightly coat with cooking spray. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).
• To assemble burritos, spoon about 2/3 cup of the bean mixture along one side of each phyllo stack, leaving about 1 1/2inches of space on each end. Fold short sides up and over filling; roll up phyllo around filling, starting athe long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.
• Bake 20 minutes or until tops are golden brown and filling is heated through.Serve with the remaining 1/2 cup chopped tomato and sour cream.

CHIPOTLE AND BLACK BEAN BURRITOS

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 6-8 min, stirring occasionally, until onion is tender. Stir in beans and chiles. Cook, stirring frequently, until hot.
• Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
• Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate. Serve with salsa and sour cream.

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
• Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.