It’s Family Dinner time: Burrito Style. 😀

My husband and his family love to get their protein from meat. However, I felt like it was my job to show them how good a vegetarian meal can be and how they wouldn’t miss the meat.

I served these creamy & crunchy, spicy yet cool, bean burritos.

Toppings:

• chopped fresh tomatoes
• spinach
• sliced green onions
• non-fat plain Chobani Greek yogurt (or light sour cream)
• reduced fat sharp cheddar cheese
• salsa

I hope you enjoy this recipe! And if you have any meat-lovers in your family, this is just the meal for you to make for them to show them that they won’t miss it one bit. 😀

Vegetarian Bean Burritos

adapted from Kohler Created

Ingredients

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 1/2 heaping teaspoons chile powder
• 1 chipotle chili in adobo sauce, chopped (one chili from my can was a little less than 1 tablespoon after chopped)
• 1 1/2 heaping teaspoons cumin
• 1/8 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/3 cup water, vegetable broth, or chicken broth
• 1 (15 ounce) can reduced sodium black beans
• 1 (15 ounce) can reduced sodium kidney beans
• 1 (15 ounce) can reduced sodium pinto beans
• 3/4 cup salsa

How-To

1. Sautée the olive oil, cloves, chile powder, chipotle chilis, cumin and salt on medium-high for about 2 minutes.
2. Add in the broth and beans, bring to a boil, reduce heat and simmer for 10-15 minutes.
3. Remove from heat, add in the salsa and mash about half of the beans.
4. Assemble your burritos!

Servings: 8 burritos