Chipotle Bean & Cheese Tacos, the upgraded B&C Burrito

4035b360-3376-458f-96c4-ed9931634e2d_zpse5b8b9fc

This is a great option for Meatless Mondays. Its super inexpensive, mind-bogglingly easy, and oh so tasty! Tacos are always an easy meal in my house, but in being a “Good Little Guatie” (Sons of Anarchy Fans should get that reference), Beans are the star of this meal.

Having been raised by my Guatemalan Mamma, I can’t imagine ever getting sick of eating beans, especially Black Beans. I can’t necessarily say the same for those around me. (Although, my hubby has earned his title of “Honorary Guatemalan” due to his undying love of black beans!) These Tacos can make bean-lovers out of even the most carnivorous of family members. The chipotle adds a wonderfully smokey flavor, without the severe heat of fresh chipotle chilis in adobo, from a can. Leftovers are even better the next day!

Chipotle-Upgraded Bean and Cheese Tacos, (4 servings)

(Full Recipe without photos at bottom of page)

Ingredients:

Salsa Ingredients:
1 medium tomato, seeded and diced finely
1 tbs red onion, diced finely
4 radishes, diced finely
2 tbs Lime Juice
1/8-1/4 tsp Salt, to taste
1 avocado, diced finely
 
Taco Ingredients:
1 can kidney beans, UNDRAINED
1 can low sodium black beans, DRAINED and RINSED
2 tsps EVOO
1 large clove garlic (or 2 small), finely minced  1c56331b-9a59-4502-aaaf-4e0c69c68d57_zps44de2e13
1/2 tsp cumin
1/4 tsp Onion Powder
1 tsp ground Chipotle powder
1/8 tsp salt, or to taste
1/2 cup 2% shredded Sharp Cheddar Cheese
8 Soft Taco Tortillas,
Corn whole grain tortillas(These are BY FAR my favorite, La Tortilla Factory’s Corn & Whole Grain, More info on this page.)
 
Optional: Pickled Onions
(I found the best and easiest, recipe on David Lebovitz’ site. The whole recipe takes less than 15 minutes, and once you put them in a re-purposed pasta sauce jar, they’ll last a while in your fridge. Use them to top tacos, enchiladas, nachos, or even eggs in the morning. They add a pop of flavor, without any fat! Check it out here.)

Salsa Method:

Make Salsa first, so that the flavors can meld while cooking the beans.

1. Combine diced Tomato, Red Onion, and Radishes in a medium bowl. Add Lime juice and salt. Set aside until ready to assemble Tacos. (Avo to be added later.)

Beans Method:

1.  Heat 2 tsps of Olive Oil (Extra Virgin) over medium-high heat. Add Garlic, Chipotle, Cumin, and Onion Powder. Stir constantly for 1 minute.34f637cc-89b3-46de-a9bc-b8446e496fb8_zpsb5f87a9ba34e5cee-71e0-4ad6-adad-113ac27af62c_zps12ef3c41

2.  Add whole can of UNDRAINED Kidney Beans, and half of the can of Black Beans. Mash about 2/3 of the beans in the pan, using the back of a spoon or spatula. Add re433ca8d8-04c5-47be-b3b8-678b83c5b00e_zpsc80d41d6mainder of black beans. Stir together.

3. Bring to a boil, then reduce heat to low and simmer about 10 minutes. Add Salt, and allow beans to thicken.

Taco Assembly:

1.  Dice Avocado, and add to Salsa mix. Lightly toss to combine.

2.  Heat Tortillas and divide beans among all 8. Top each taco with 1 tbs of shredded cheddar. Divide the salsa among the 8 tacos. Optional: Top with pickled onions.

Serve with a side of Pan Sauteed Veggies, and you have a healthy complete meal!

266fb3ff-5d07-4fdd-9a47-576f29db603c_zpsf6ce9ea1

Chipotle-Upgraded Bean and Cheese Tacos, (4 servings), Full Recipe without photos

Ingredients:

Salsa Ingredients:
1 medium tomato, seeded and diced finely
1 tbs red onion, diced finely
4 radishes, diced finely
2 tbs Lime Juice
1/8-1/4 tsp Salt, to taste
1 avocado, diced finely
 
Taco Ingredients:
1 can kidney beans, UNDRAINED
1 can low sodium black beans, DRAINED and RINSED
2 tsps EVOO
1 large clove garlic (or 2 small), finely minced
1/2 tsp cumin
1/4 tsp Onion Powder
1 tsp ground Chipotle powder
1/8 tsp salt, or to taste
1/2 cup 2% shredded Sharp Cheddar Cheese
8 Soft Taco Tortillas, Check out my favorite on this page
 

Salsa Method:

Make Salsa first, so that the flavors can meld while cooking the beans.

1. Combine diced Tomato, Red Onion, and Radishes in a medium bowl. Add Lime juice and salt. Set aside until ready to assemble Tacos. (Avo to be added later.)

Beans Method:

1.  Heat 2 tsps of Olive Oil (Extra Virgin) over medium-high heat. Add Garlic, Chipotle, Cumin, and Onion Powder. Stir constantly for 1 minute.

2.  Add whole can of UNDRAINED Kidney Beans, and half of the can of Black Beans. Mash about 2/3 of the beans in the pan, using the back of a spoon or spatula. Add remainder of black beans. Stir together.

3. Bring to a boil, then reduce heat to low and simmer about 10 minutes. Add Salt, and allow beans to thicken.

Taco Assembly:

1.  Dice Avocado, and add to Salsa mix. Lightly toss to combine.

2.  Heat Tortillas and divide beans among all 8. Top each taco with 1 tbs of shredded cheddar. Divide the salsa among the 8 tacos. Optional: Top with pickled onions.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s