Bean and corn burritos
1 medium, finely chopped
3 medium clove(s), finely chopped
Canned pinto beans
31 oz, (2 cans, 15 1/2-oz each), rinsed and drained
Frozen corn kernels
1 cup(s), or fresh
Canned diced tomatoes
14½ oz, (1 can)
Canned chipotle peppers in adobo sauce
1 item(s), chopped, plus 1 teaspoon of adobo sauce from can
¼ cup(s), chopped fresh
Fresh lime juice
6 large, warmed
2 cup(s), shredded, shredded
½ item(s), medium, peeled and chopped
Uncooked red onion(s)
¼ cup(s), chopped, finely chopped
1 item(s), cut into wedges
- 1 Heat oil in large skillet over medium heat. Add yellow onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, 30 seconds.
- 2 Add beans to skillet; mash slightly with potato masher or wooden spoon until chunky. Add corn, tomatoes, chipotle en adobo plus sauce, and salt; cook, stirring occasionally, until heated through, about 5 minutes. Remove from heat and stir in cilantro and lime juice.
- 3 Spoon bean mixture evenly down center of each tortilla; top evenly with lettuce, avocado, and red onion, then roll up. Serve with lime wedges.
- Serving size: (1 burrito)