Chipotle Bean Burrito
Ingredients
- 1 cup plain 2% reduced-fat Greek yogurt $ ⓘ
- 3 tablespoons chopped fresh mint ⓘ
- 2 teaspoons fresh lime juice $ ⓘ
- 5/8 teaspoon kosher salt, divided ⓘ
- 2 garlic cloves, minced $$ ⓘ
- 1 cucumber (about 8 ounces), peeled, seeded, and shredded $$
- 6 (6-inch) whole-wheat pitas, halved
- 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained $ ⓘ
- 3 tablespoons extra-virgin olive oil, divided $ ⓘ
- 2 teaspoons ground cumin ⓘ
- 2 teaspoons Spanish smoked paprika
- 1/4 teaspoon ground red pepper ⓘ
- 1 tablespoon fresh lemon juice $ ⓘ
- 1/4 teaspoon freshly ground black pepper $ ⓘ
- 8 cups loosely packed arugula $ ⓘ
Instructions
- Preparation
- 1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
- 2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
Nutrition & Diet Analysis (per serving)
575
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).