I was pregnant with number two when I found this recipe. I was at the stage of pregnancy where all I wanted was super flavorful foods. After being sick for so long I was sick of bland foods. It took me years to eat bananas again because they reminded me too much of being sick.
Nutty avocado and smokey chipotle fit the bill for flavorful food. I savored every bite. Whenever avocados are on sale this is the first recipe that comes to mind. If you want to make it easier to eat, just put the avocado salsa inside the burrito instead of on top. Use whatever chipotle salsa you like. I have always been satisfied with the store brand. If you have a favorite, go for it.
To make it extra yummy quality tortillas make all the difference. I like the tortilla land ones that you cook yourself in the pan. Fresh tortillas are always the best.
- Chipotle Black Bean Burritos
- 3 tablespoons olive oil
- 1 medium-size red onion, chopped
- 1 tablespoon chili powder
- 1 15-ounce can black beans, drained
- 1/2 cup frozen corn kernels, thawed
- 1/3 cup plus 3/4 cup purchased chipotle salsa
- 1 avocado, halved, peeled, pitted, diced
- 1/2 cup chopped fresh cilantro divided
- 4 10- or 12-inch-diameter flour tortillas
- 1 cup crumbled queso fresco or monterey jack cheese
Recipe adapted from epicurious
Heat oil in a large skillet. Add the onion and chili powder and saute 4 or 5 minutes until the onion is softened. Add the black beans corn and 1/3 cup salsa. Turn heat to medium low and cook stirring occasionally for 10 minutes so the flavors have time to blend.
Meanwhile, combine the 3/4 cup salsa, diced avocado, and 1/4 cup of the chopped cilantro in a bowl.
To assemble: Use warm tortillas (heat on the stove to soften). Divide the bean filling among the tortillas. Add about a tablespoon of cilantro and and some cheese to each of the burritos. If desired you can add the avocado salsa now. Roll up your burritos and if you haven't already used it, top with avocado salsa and remaining cheese.