Now before you start running scared on me, let me assure you that there's more than spinach beneath that wholesome whole-grain tortilla. This burrito boasts a stunning combination of lean ground beef, spicy chipotle chilies in adobo, and some velvety black beans for good measure. Of course there more, so much more.
It all started with a recipe from The South Beach Diet Quick and Easy Cookbook - but, as is my wont, I've changed the recipe significantly. And, really, I think I've turned the burritos into enchiladas. Is that what you get when you bake a burrito? You be the judge.
Spicy Beef and Bean Burritos:
- 2 tsp. extra-virgin olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 pound of very lean ground beef
- Kosher salt and freshly ground black pepper
- 1 tsp. ground cumin
- 1 tsp. dried oregano, or dried Mexican oregano
- 1 tsp. of chili powder
- 3 canned chipotle chilies in adobo sauce, minced, plus 1 tbsp. of sauce*
- 1 tsp. balsamic vinegar
- one 15 ounce can of low-sodium black beans, rinsed and drained
- 1 bunch of baby spinach, rinsed, drained and coarsely chopped (about 4 - 5 cups)
- juice of 1/2 lime
- 1/4 to 1/2 cup of vegetable broth
- 4 whole wheat tortillas
- some shredded reduced-fat sharp cheddar cheese
- some minced red onion
- some chopped fresh cilantro
- some homemade or prepared salsa, taco or enchilada sauce
Pre-heat your oven to 350 degrees F and lightly coat the bottom of a large, flat baking dish with oil. Reserve.
Lay one tortilla on a plate and place about a cup of the beef and bean mixture in a line down the center of the tortilla. Sprinkle some shredded cheese, chopped red onion and chopped cilantro over the beef - to taste - and fold the two sides of the tortilla in towards the middle to roll up and form the burrito. Place the burrito, seam side down, in the prepared pan, then roll the rest of the burritos accordingly. Drizzle each with a bit of taco or enchilada sauce, top with a few shreds of cheese and bake in the middle of a pre-heated 350 degree oven for 10 minutes. Serve and enjoy!
*As written this recipe will yield 6 burrito/enchiladas and, fair warning, they are spicy! If you're heat-averse, you may want to cut back on the chipotle chilies. Play around with it and do as you see fit. Additionally, you may choose to top the finished dish with some non-fat sour cream, or even guacamole - its your fiesta, so live it up!
They jury's out on the burrito v. enchilada question ... you make the call. Have I turned these burritos into enchiladas by baking them? I don't know. I do know that they were hearty, healthy and completely delicious. I hope you'll try 'em!