Bean and corn burritos
8
Points®
Total time: 21 min • Prep: 10 min • Cook: 11 min • Serves: 6 • Difficulty: Easy
These overstuffed burritos with beans, corn, tomatoes, and onion come together quickly to make a satisfying weeknight meal.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 medium, finely chopped
Garlic
3 clove(s), finely chopped
Ground cumin
1 tsp
Canned pinto beans
31 oz, (2 cans, 15 1/2-oz each), rinsed and drained
Frozen corn
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
Table salt
½ tsp
Cilantro
¼ cup(s), chopped fresh
Fresh lime juice
1 Tbsp
Flour tortilla
6 tortilla(s), large, warmed
Romaine lettuce
2 cup(s), shredded, shredded
Avocado
½ item(s), peeled and chopped
Red onion
¼ cup(s), chopped, finely chopped
Lime
1 item(s), cut into wedges
Instructions
1
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
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
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.
4
Serving size: (1 burrito)
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