raspberry chipotle burritos

Name: Raspberry Chipotle Burritos
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoon(s) vegetable oil; 1 small onion; 4 clove(s) garlic; 2 teaspoon(s) cumin; 1 teaspoon(s) chili powder; 2 package(s) raspberries; 1 - chipotle pepper; - raspberry, red wine or balsamic vinegar, to taste, optional; 3 cup(s) black beans; 2 cup(s) brown rice, cooked; - tortillas; - monterey jack cheese; - fat free sour cream or plain yogurt; - chopped fresh cilantro; - salt and pepper to taste

(1 RATING)

30 Pinches 1 Photo

April McIver

R, CA

Updated on Oct 29, 2011

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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yield 4 serving(s)

Ingredients

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

How To Make raspberry chipotle burritos

Step 1

Heat oil in a very large skillet over medium low.

Step 2

Add onions and garlic. Sprinkle over cumin and chili powder.
Step 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.
Step 4

Add raspberries, mashed first if you want or break them up with the back of your spoon.
Step 5

Add chipotle pepper with a few spoonfuls of the adobo sauce they were canned in.
Step 6

Stir in beans and rice.
Step 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.
Step 8

Season to taste with salt, pepper and vinegar if desired.
Step 9

Sprinkle over some chopped cilantro.
Step 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!
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