Chipotle chiles and Progresso™ beans come together in these tasty burritos made using Old El Paso™ Tortillas. A perfect Mexican dinner that’s ready in 20 minutes.
Chipotle and Black Bean Burritos
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 10
Ingredients
- 2 Tbsp vegetable oil
- 1 large onion (1 cup)
- 6 cloves garlic, finely chopped
- 1 can (15 oz) Progresso™ Black Beans, drained, rinsed and mashed
- 1 to 2 tsp finely chopped drained chipotle chiles in adobo sauce (from 7-oz can)
- 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1/2 cup shredded mozzarella cheese (4 oz)
- 1 large tomato (1 cup)
- Thick & chunky salsa, if desired
- Sour cream, if desired
Instructions
-
Step1In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 6-8 min, stirring occasionally, until onion is tender. Stir in beans and chiles. Cook, stirring frequently, until hot.
-
Step2Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
-
Step3Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate. Serve with salsa and sour cream.
Nutrition
400
Calories
14g
Total Fat
15g
Protein
52g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 1g
- Cholesterol
- 10mg
- 3%
- Sodium
- 380mg
- 16%
- Potassium
- 550mg
- 16%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 11g
- 44%
- Sugars
- 3g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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