Tuesday, August 10, 2010
Burrito with Chipotle “Mayo”
Don’t be afraid of the uncooked burrito! Do you like bean dips? Do you like those really tasty multi-layered taco dips that one of your uncles always brings to family parties? So then you’re already eating the makings of a cold burrito, just rearranged differently. Turning on a stove is torturous on certain days, but sometimes you need a real meal. This burrito filled me up, made me feel like I was having a treat, and took all of 20 minutes to “cook.”
I adapted this from a sandwich recipe. The original one calls for adding all the ingredients to pita bread, but I’m not a huge fan of pita and I already had whole wheat tortillas in the house. I also changed the “chipotle mayo” so that it’s lower in fat too. I skipped the cheese because the “mayo” added enough flavor for me, but feel free to add or subtract the cheese to your taste (and your diet - it will add an extra 100 or so calories and about 6-8 grams of fat). It’s a nice touch, but it definitely won’t make or break it. Fresh corn would also make a nice addition if you have some on hand.
½ cup non-fat Greek yogurt
2 teaspoons chopped chipotle peppers in adobo sauce (I found this “chipotle salsa” at the grocery store which was just the peppers chopped up in the sauce instead of the whole peppers. If you can find this, try it out.)
1 16-ounce can black beans, rinsed
3/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
1 tablespoon mild chili powder (I used cayenne pepper instead. If you like heat, feel free to make this substitution.)
1 teaspoon ground cumin
2 tablespoons lime juice (about half a lime)
Salt, to taste
4 whole wheat tortillas (read the labels and look for the ones with the most protein and fiber…they’re not always the expensive ones)
1/2 small head romaine lettuce, shredded or chopped
1 ripe avocado, pitted, peeled and chopped
1 vine-ripened tomato, cored and sliced
Stir together yogurt and adobe sauce or salsa in a small bowl; set aside.
Combine black beans, onion, cilantro, garlic, chili powder, cumin and lime juice in a large bowl, and season with salt to taste. Slightly mash the beans while stirring, until all ingredients are incorporated and the mixture just holds together.
Spread the bean mixture inside each tortilla. Top with the chipotle mayonnaise, shredded lettuce, chopped avocados and tomatoes. Serve within 30 minutes.
See how easy that is? I swear getting dressed can take more effort than this meal.