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.
★★★★★ 1 vote5
2 tspvegetable oil
1 tspchili powder
·raspberry, red wine or balsamic vinegar, to taste, optional
3 cblack beans
2 cbrown 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
- Heat oil in a very large skillet over medium low.
- Add onions and garlic. Sprinkle over cumin and chili powder.
- 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.
- Add raspberries, mashed first if you want or break them up with the back of your spoon.
- Add chipotle pepper with a few spoonfuls of the adobo sauce they were canned in.
- Stir in beans and rice.
- Simmer until heated through. I used freshly cooked rice and beans so they were already warm and this step only lasted 1-2 minutes.
- Season to taste with salt, pepper and vinegar if desired.
- Sprinkle over some chopped cilantro.
- 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!