When I was a vegetarian, I always had black beans in my pantry and ate a lot of burritos.  These Chipotle Bean Burritos mixes black beans with kidney beans along with a touch of chipotle chile powder.  The chile powder provides a slight heat that you don’t really notice it until after the third or fourth bite.  The combination of the mashed beans with the whole beans provides different textures.  The toppings are standard: tomato, lettuce, scallion, cheese, and sour cream.  I’m not a raw onion fan but liked the scallions here which provided a slight crunch.

Additions:  None

Omissions:  None

Substitutions (because this is what I had on hand):   

• Reduced-fat mozzarella for the reduced-fat 4-cheese Mexican blend
• Spinach for the romaine lettuce

Overall Rating:  Like It

Source:  Cooking Light Magazine