Raspberry Chipotle Burritos

April McIver


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.

★★★★★ 1 vote


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


1Heat oil in a very large skillet over medium low.
2Add onions and garlic. Sprinkle over cumin and chili powder.
3Cook, stirring once in a while, until onions are transparent and the whole mixture brings husbands and neighbors over to investigate what smells so incredible.
4Add raspberries, mashed first if you want or break them up with the back of your spoon.
5Add chipotle pepper with a few spoonfuls of the adobo sauce they were canned in.
6Stir in beans and rice.
7Simmer until heated through. I used freshly cooked rice and beans so they were already warm and this step only lasted 1-2 minutes.
8Season to taste with salt, pepper and vinegar if desired.
9Sprinkle over some chopped cilantro.
10To 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