Chipotle Veggie Burritos

Meatless meals can be bland and leave one feeling jipped. These Chipotle Veggie Burritos are the antitheses of bland and unsatisfying – they’re stuffed with flavorful and healthful ingredients, and using chipotle chile powder lends a smoky uniqueness. There are three truly delicious components involved here: you start out by cooking rice in a simmering mixture of cilantro, garlic, (water), and chipotle chile powder. The second component is black bean soup with spinach. The third is a salsa of corn, tomato, lime, and more cilantro & chipotle chile powder. Wrap it all up with some pepper jack cheese in a soft tortilla and you’ve got yourself a really fantastic burrito… and you won’t even notice there’s no meat.

Tips (unsponsored): we use the Sam’s Choice brand Spicy Black Bean Soup from Walmart, as well as canned fire-roasted corn from Walmart.

These aren’t extremely low-calorie. To make these a bit more healthful, loose the cheese and tortilla and have a lettuce wrap or bowl. You could also ditch the rice and cheese and enjoy the black bean and salsa mixtures in a smaller tortilla.

Have your kids help you dump, mix, and layer ingredients. As you prepare and enjoy this meal with those you love, teach them a few things about the ingredients:

• Black beans are helpful if you have diabetes because they are high in fiber and help keep the sugars in your blood at healthy levels.
• Spinach is high in vitamin K, which helps your bones stay healthy.
• Corn has a lot of lutein, which is great for your eyes.

Let’s celebrate burritos by learning a few things about Mexico and it’s people:

• People LOVE soccer in Mexico. Like a lot.
• Children usually have 2 last names – their father’s last name plus their mother’s.
• A traditional food, called tamales (a dough made of corn flour and filled, usually with meat and spices), are steamed in corn husks.

From: Chipotle Veggie Burritos

Chipotle Veggie Burritos

 

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Prep time

15 mins

Active time

20 mins

Total time

35 mins

 

Author: Food Network Kitchen

Difficulty: Easy

Est. Cost: $13

Serves: 4 servings

Ingredients

• 1 bunch cilantro, chopped
• 1 clove garlic
• ½ teaspoon chipotle chile powder, plus more to taste
• Kosher salt
• 1 cup white rice
• 1 15 -ounce can black bean soup (preferably spicy)
• 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
• 2 cups frozen corn (preferably fire-roasted), thawed
• 1 large tomato, diced
• Juice of 1 lime
• 4 burrito-size flour tortillas
• 2 cups shredded pepper jack cheese (about 8 ounces)

Instructions

1. Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and ¾ teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
2. Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
3. Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, ½ teaspoon salt, and chile powder to taste in a large bowl.
4. Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

Nutrition Information

Calories: 934 Fat: 27 g Saturated fat: 12 g Carbohydrates: 140 g Sodium: 1,436 mg Fiber: 11 g Protein: 34 g Cholesterol: 51 mg

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