Chipotle Veggie Burritos
Ingredients
- 1 bunch cilantro, chopped ⓘ
- 1 clove garlic ⓘ
- 1/2 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
Instructions
- Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 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.
- 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.
- Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
- 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.
- Photograph by Justin Walker
Nutrition & Diet Analysis (per serving)
341
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).