Cheddar Bean Burritos
"My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotles in adobo and freeze in ice cube trays so I can use a small amount when I need it. —Amy Bravo, Ames, Iowa..."
INGREDIENTS
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2 teaspoons canola oil
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1 tablespoon minced chipotle pepper in adobo sauce
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2 garlic cloves, minced
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1/8 teaspoon salt
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2 cans (15 ounces each) black beans, rinsed and drained
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2 tablespoons water
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1/2 cup pico de gallo
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6 flour tortillas (8 inches), warmed
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1 cup shredded cheddar or Monterey Jack cheese
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1/2 cup sour cream
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Additional pico de gallo and sour cream, optional
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