Nutritional Information: 6 servings

Calories: 361, Fat: 10.3g (sat 3.8g,mono 3.1g,poly 2g), Protein: 16.8g, Carbohydrate:52.2g, Fiber: 11.4g, Points + = 9

Yield: 6 servings (serving size: 1 burrito)
Ingredients

1  tablespoon  canola oil
1  garlic clove, minced
1/2  teaspoon  chipotle chile powder
1/4  teaspoon  salt
1/3  cup  water
1  (15-ounce) can organic black beans, drained
1  (15-ounce) can organic kidney beans, drained
3  tablespoons  refrigerated fresh salsa
6  (10-inch) reduced-fat flour tortillas (such as Mission)
1  cup  (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2  cups  chopped plum tomato (about 3)
1 1/2  cups  shredded romaine lettuce
6  tablespoons  thinly sliced green onions
6  tablespoons  light sour cream

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.

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This weekend went by way too fast. The dogs had their first haircut at Petsmart. Here’s a picture of their new look. They even got some cute bandannas to wear around their neck, but those didn’t stay on long.

I decided to try something different and make every Monday be “Meatless” but still get in protein. That means, no chicken, steak, beef, bacon, pork, etc. These black bean burritos are a good way of getting both fiber and protein in at the same time. The chipotle didn’t make them that spicy either. Found this recipe from Cooking Light.
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