Bean Burritos

As full-time working parents, we’re always on the lookout for quick and easy meals that are at least somewhat nutritious, but taste great, too. And if the leftovers make good lunches, bonus points for sure.

Enter these bean burritos I saw on Annie’s Eats a few weeks back.

They came together really easily on a weeknight, the very few leftovers were gone the next day, and they’re already on the menu again this week. If that doesn’t make this one a winner, I don’t know what does.

Bean Burritos
(Source: Very slightly adapted from Annie’s Eats)

Ingredients:
For the bean filling:
– 2 tsp. canola or vegetable oil
– 2 cloves garlic, minced or pressed
– 1 tsp. chili powder
– 1 tsp. minced chipotle in adobo sauce (couldn’t find at our grocery store, so we omitted)
– 1 tsp. ground cumin
– 1/4 tsp. kosher salt
– Dash cayenne pepper
– 1/3 cup water, vegetable broth or chicken broth
– 2 (15 oz.) cans black beans, drained and rinsed
– 6 tbsp. salsa

For serving:
– 9- or 10-inch tortillas, warmed
– Shredded cheese
– Diced tomatoes
– Shredded romaine lettuce
– Chopped green onions
– Low-fat sour cream or Greek yogurt

Directions:
1. To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.

2. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

3. Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.