May 20, 2010

Chipotle Bean and Cilantro rice Burritos

Both Moe’s and Chipotle are some of our favorite places to go for a quick lunch or easy dinner!  I guess it helps that both of them are just a few minutes away from our house!  So I decided to combine two different recipes – one for a chipotle bean burrito filling (inspired by Moe’s ) and one for cilantro-lime rice (inspired by Chipotle) to make one delicious burrito!    These were really flavorful and easy to make.   Whip yourself up a strawberry margarita and you’ll be all set!  Enjoy! 



for the chipotle bean filling

  • 2 tsp. canola oil
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1 minced chipotle chile in adobo sauce, plus 1 tsp. of adobo sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/3 cup water or chicken broth
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 6 Tbsp. salsa
  • 6 10-inch whole wheat flour tortillas, warmed in microwave for 10-15 seconds
  • 1 cup shredded cheese (such as monterey jack)
  • 1 1/2 cups chopped tomatoes
  • 1 1/2 cups chopped spinach
  • 6 Tablespoons thinly sliced green onion

for the cilantro lime rice

  • 1 cup long grain white rice
  • 2 cups water
  • 2 Tbsp. olive oil
  • 1 lime
  • 1/4 cup chopped cilantro 
  • salt, to taste


for the chipotle bean filling

1.  Heat the oil in a large nonstick skillet over medium heat. 

2. Add the garlic, chili powder, chipotle chile and adobo, cumin, and salt, and cook until fragrant, about 1 minute. 

3. Add the beans and broth, and bring to a boil. 

4. Reduce heat to medium-low, and allow to simmer 10 minutes.  Remove from heat, stir in salsa and spinach and mash lightly with a slotted spoon or fork.   Top with green onions.

for the cilantro rice

1. Pour the rice, water, and 1 tbsp of the olive oil into a small sauce pan.

2. Bring to a boil and continue boiling over medium heat until the water just skims the top of the rice.

3. Reduce heat to low, cover the pan, and continue cooking for 15 minutes.

4. Turn the heat off after 15 minutes and keep covered for 5 more minutes.

5. Add the remaining tablespoon of olive oil, the juice of the lime, and the finely chopped cilantro to the rice. Mix well and salt to taste.

To serve:  Spoon bean filling, a few tbsp. of shredded cheese, tomatoes and  rice mixture onto a flour tortilla.  Wrap tightly and enjoy!

Source: chipotle bean filling adapted from Pink Parsley Catering, cilantro lime rice from Buns in my oven

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