Raspberry Chipotle Burritos

April McIver

By
@AspieApril

This tasty little recipe was a gift from a friend. A bit smoky, a bit spicy, hearty and delicious. The original recipe called for 2 cans of beans, white rice, packaged tortillas and 1/4 cup of red wine vinegar. I substituted home cooked black beans, brown rice and homemade corn tortillas.

If you’re feeding carnivores, I’m told you can substitute cooked diced chicken for half the beans with good results. I made my batch vegetarian. The filling mix keeps well and makes an excellent salad topper, chip accompaniment or it’s great with a spoon.


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Rating:

Serves:

4

Ingredients

2 tsp
vegetable oil
1 small
onion
4 clove
garlic
2 tsp
cumin
1 tsp
chili powder
2 pkg
raspberries
1
chipotle pepper
raspberry, red wine or balsamic vinegar, to taste, optional
3 c
black beans
2 c
brown rice, cooked
tortillas
monterey jack cheese
fat free sour cream or plain yogurt
chopped fresh cilantro
salt and pepper to taste

Directions Step-By-Step

1
Heat oil in a very large skillet over medium low.
2
Add onions and garlic. Sprinkle over cumin and chili powder.
3
Cook, stirring once in a while, until onions are transparent and the whole mixture brings husbands and neighbors over to investigate what smells so incredible.
4
Add raspberries, mashed first if you want or break them up with the back of your spoon.
5
Add chipotle pepper with a few spoonfuls of the adobo sauce they were canned in.
6
Stir in beans and rice.
7
Simmer until heated through. I used freshly cooked rice and beans so they were already warm and this step only lasted 1-2 minutes.
8
Season to taste with salt, pepper and vinegar if desired.
9
Sprinkle over some chopped cilantro.
10
To assemble each burrito, spoon a bit of filling down the middle of a warmed tortilla. Top with a small amount of shredded monterey jack cheese and a bit of fat free sour cream or plain yogurt. Roll ‘em up and enjoy!

About this Recipe

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy