I’m fairly certain that the temperature here in Chicago has not topped 25 degrees all week. The sidewalk from my house all the way to the train is covered in a quarter inch of ice and as I slip and slide and shiver my way home after work, I can’t help but hope that if I just keep holding on to the smells, tastes and feelings of summer, it will come back like an old friend who realizes they’ve been missed. So if you’re wondering why I keep making Mexican, spicy and citrusy dishes, it’s simply my way of willing back summer in the midst of a dark and cold week.
After exhausting my standard go-to Mexican favorites, I thought I’d try something new so I whipped up these chipotle black bean burritos. I’m calling this a Food Flop, but I should tell you that my boyfriend said he “loved” it (but he says that about everything I cook except Cous-cous which he hated with a passion). Another reason it may not have turned out so well is that I used the recommended substitution for chipotle chile powder (anybody know where to find chipotle chili powder in Chicago?) which was 1/2 teaspoon chili powder and 1/4 teaspoon ground red pepper. I should also admit that there was a near catastrophe when I added the water to the spices in the extremely hot pan and the concoction exploded, sending red pepper straight into my lungs and making me unable to stop coughing or re-enter the kitchen for 5 minutes. So yes, this may have been cooking error on my part. Either way, I simply didn’t like it enough it enough to make it again. Overall, I thought the bean mixture was incredibly dry and I could only taste the overwhelming garlic and chili flavor which continuously reminded me of the lung explosion I had just experienced. I just kept thinking I could have come up with something similar but better myself.
Note to self – make sure water is warm when adding to a hot pan.
- 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
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.
Cooking Light, January 2010