Raspberry Chipotle Burritos
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.
- 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
How to Make Raspberry Chipotle Burritos
- 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!