Spicy Bean Burritos

Health Rating

Ingredients

1 tbsp	Canola oil
2 clove(s)	Garlic (minced)
1 tsp	Chili powder
1 chile	Chipotle chiles in adobo sauce, La Costena (minced)
1 tbsp	Adobo sauce
1 tsp	Cumin
1 dash	Cayenne pepper (to taste)
1 can(s) (15oz)	Pinto beans, canned (drained, rinsed)
1 can (15oz)	Black beans, canned
1/3 cup	Water
2 cup	Brown rice, medium-grain, cooked
1/4 cup	Salsa, ready-to-serve
6 medium tortilla(s)	Whole wheat tortilla (warmed)
1/2 cup shredded	Cheddar cheese, reduced fat (18%)
3 cup	Lettuce, romaine (shredded, as needed)
4 stalk(s)	Green onion, scallion, ramp (chopped)
1/2 cup	Greek yogurt, plain, fat-free

Heat canola oil in a large skillet over medium heat.
Add the garlic, chili powder, chipotle chili, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds.
Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.
Divide the mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Serve and enjoy!

Calories 412

Calories from fat 101

Calories from saturated fat 37

Total Fat 11.3 g

Saturated Fat 4.1 g

Trans Fat 0.1 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 4.4 g

Cholesterol 6.4 mg

Sodium 1485 mg

Potassium 783 mg

Total Carbohydrate 66 g

Dietary Fiber 15.6 g

Sugars 2.3 g

Protein 19.9 g