Spicy Bean Burritos

Health Highlights

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 (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 421

Calories from fat 108

Calories from saturated fat 38

Total Fat 12.0 g

Saturated Fat 4.3 g

Trans Fat 0.1 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 4.4 g

Cholesterol 6.4 mg

Sodium 1057 mg

Potassium 785 mg

Total Carbohydrate 66 g

Dietary Fiber 15.7 g

Sugars 3.9 g

Protein 20.1 g