Cookin' it in the Kitchen with B

At least every other week Kerry and I try to eat a vegetarian meal mainly to change up the menu but it's an added bonus that it's also a healthy choice.


It's been rare to find a vegitarian recipe for me that not only tastes good but is also filling. Well I stumbled upon this recipe through cookinglight.com and it instantly became one of our favorites.

Chipotle Bean Burritos


Ingredients
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder (I sub'd in homemade chili sauce)
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.


Nutritional Information
Calories:361
Fat:10.3g (sat 3.8g,mono 3.1g,poly 2g)
Protein:16.8g
Carbohydrate:52.2g
Fiber:11.4g
Cholesterol:19mg
Iron:3.3mg
Sodium:735mg
Calcium:395mg


We also omitted the sour cream and the recipe was still delicious.

It's a great recipe if you're looking for something quick and tasty... and it IS pregnant lady approved!