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Spicy Bean and Rice Burritos
Ingredients
  • subheading: For the filling:
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 pepper from a can of chipotles in adobo, minced
  • 1 tablespoon sauce from a can of chipotles in adobo
  • 1 teaspoon ground cumin
  • Several dashes cayenne pepper
  • ⅓ cup water
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can pinto beans, drained and rinsed
  • 2 cups cooked rice (I used brown)
  • ¼ cup fresh salsa
  • subheading: For serving:
  • 6 burrito-sized tortillas, warmed
  • 8 ounces shredded cheese (I used a reduced-fat Mexican blend, Cheddar or Monterey Jack would also be good!)
  • Shredded lettuce
  • 4 green onions, chopped
  • Fat-free Greek yogurt (or sour cream)
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