| 16 | 15 | 435 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 6 |
| 1 tbsp | Canola oil |
| 2 clove(s) | Garlic (minced) |
| 1 tsp | Chili powder |
| 1 chile | Chipotle chiles in adobo sauce, La Costena (minced, plus 1 Tbsp of 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 |
1. Heat canola oil in a large skillet over medium heat.
2. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds.
3. 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.
4. Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt.
Serve and enjoy!
Beans
are a great source of plant-based protein and are very high in fiber
| Grain | 2.0 |
| Meat Alternative | 0.8 |
| Milk Alternative | 0.3 |
| Vegetables | 1.9 |
