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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a super fast and easy recipe that was perfect when I came home starving and nothing was ready to eat. Next time I'd add the onions to the canola oil and throw in some cilantro (my favorite). Recipe courtesy of . Ingredients:
1 tablespoon canola oil |
1 garlic clove, minced |
1/2 teaspoon dried chipotle powder |
1/4 teaspoon salt |
1/3 cup water |
15 ounces black beans, drained |
15 ounces kidney beans, drained |
3 tablespoons salsa |
6 flour tortillas (10 inch) |
1 cup mexican blend cheese |
1 1/2 cups plum tomatoes, chopped |
1 1/2 cups romaine lettuce, shredded |
6 tablespoons green onions, thinly sliced |
6 tablespoons sour cream |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Add garlic to pan and cook 1 minute, stirring frequently.
3. Stir in chili powder and salt and cook 30 seconds, stirring constantly.
4. Stir in 1/3 cup water and beans and bring to a boil.
5. Reduce heat and simmer 10 minutes.
6. Remove from heat and stir in salsa.
7. Partially mash bean mixture with a fork.
8. Warm tortillas according to package directions.
9. Spoon about 1/3 cup bean mixture into center of each tortilla.
10. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon of sour cream and roll up.
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