Last but not least. The final meatless, seafoodless recipe. Hope you have been able to find some meatless recipes in the last couple weeks whether it is for meatless Fridays or just the occasional meatless meal.
I ran across this recipe on Annie’s Eats, but it is originally a Cooking Light recipe. It seems pretty simple and definitely is quick. Beans mixed in a skillet with some seasonings and wrapped up in a tortilla with your standard round up of sour cream, lettuce, tomato, etc. I definitely learned one thing in making this recipe. A mixture of mashed up beans does not make for very pretty photos!
Can’t go wrong with simple, quick, and delicious. As this is the last meatless meal, I’ll be back tomorrow with a decadent dessert 🙂 Enjoy!
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
1 tsp. cumin
dash of cayenne pepper
1/4 tsp. Kosher salt
1/3 cup chicken broth (or water)
1 (15oz) can black beans
1 (15oz) can pinto beans
6 Tbsp. fresh salsa
6 whole wheat tortillas
shredded Mexican blend cheese
chopped green onions
Low-fat sour cream
Heat oil in a large non-stick skillet over medium heat. Add the garlic and spices through the salt. Stir constantly and cook until fragrant, about 30-60 seconds. Add the beans and broth to the pan. Bring the mixture to a boil. Reduce the the heat and allow to cook for about 10 minutes or until the beans are softened. Remove the skillet from the heat. Roughly mash the beans leaving some pieces whole. Add the salsa and mix well.
Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top with desired toppings. Fold the ends of the tortilla in and roll-up lengthwise. May cut in half if desired. Serve immediately.