Spicy Bean Burritos (Freezer Friendly)

 Spicy Bean Burritos (Freezer Friendly)

I had high hopes for these burritos after spotting them on Annie’s Eats (I trust that woman with my taste buds) and they were even better than I thought they were going to be. That doesn’t happen too often. I find that beans tend to zap the flavour out of dishes and I was a little afraid that would be the case here, but these were so flavourful – thanks to the beans being simmered in a spicy broth until they soak up every last tasty drop.

This recipe helped me knock off yet another of my 2012 food goals – meatless meals that the whole family enjoys. I’m on a roll! ;) Max did have a little bit of trouble eating a full burrito just because it was a little bit too bean-y for him, so I turned his into a quesadilla and served the “salad” on the side (the guys likes his veggies!) and he gobbled it right up.

It’ll definitely be a regular at our table, especially since I almost always have the ingredients on hand. It’s a perfect last-minute meal when you’ve had a tiring day and just want to get something quick and healthy on the table. I’m planning on serving it with Quick Mexican Rice with Beans (minus the beans) next time, to round out the meal.

Growing up we used to heat up those store-bought spicy bean burritos and top them with salad toppings, sour cream and salsa. I’m planning to make my own version by filling some 6 inch tortillas with this bean filling and some cheese, rolling them up and freezing them for quick lunches during the week. To serve, we’ll treat them just like the store-bought burritos and top them with the sour cream and veggies instead of having them in the wraps. I’m already excited to eat them again!

Spicy Bean Burritos
Don’t throw out the extra chipotles! Put them in a freezer bag and pop them in the freezer. When you need some for a recipe, chop off as much as needed and thaw to use.
Bean Filling
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon minced chipotle in adobo sauce
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • dash cayenne pepper
  • ⅓ cup chicken broth or vegetable broth
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can pinto beans, rinsed and drained
  • 6 tablespoons salsa
To Serve
  • tortillas
  • shredded cheese
  • diced tomatoes
  • chopped lettuce
  • chopped green onions
  • sour cream
  1. Cook garlic in a small amount of oil just until fragrant (30-60 seconds). Add spices, broth and beans. Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat and stir in salsa.
  2. Spoon bean filling into tortillas, top with cheese, tomatoes, lettuce, green onions and sour cream to serve.

Adapted from Pink Parsley via Annie’s Eats.