Cooking

Chipotle Bean Burritos

Filed Under: Cooking

Chipotle Bean Burritos

  • 1 tablespoon canola oil
  • 1 garlic clove — minced
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 15 ounces organic black beans — drained
  • 15 ounces organic kidney beans — drained
  • 3 tablespoons refrigerated fresh salsa
  • 6 10-inch reduced-fat flour tortillas — (such as Mission)
  • 1 cup preshredded reduced-fat 4-cheese Mexican blend cheese — (4 ounces)
  • 1 1/2 cups chopped plum tomato — (about 3)
  • 1 1/2 cups shredded romaine lettuce
  • 6 tablespoons thinly sliced green onions
  • 6 tablespoons light sour cream
  1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
  2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Chipotle Chicken Taco Salad

Filed Under: Cooking

Chipotle Chicken Taco Salad

  • Dressing:
  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 1 Tbs minced chipotle chile (canned in adobo sauce)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 tsp fresh lime juice
  • 1/4 tsp salt
  • Salad:
  • 4 cups shredded romaine lettuce
  • 2 cups chopped roasted skinless (boneless chicken breasts (about 2 breasts))
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup diced peeled avocado
  • 1/3 cup thinly vertically sliced red onion
  • 1 can black beans ((15-ounce) rinsed and drained)
  • 1 can no-salt-added whole-kernel corn ((8 3/4-ounce) rinsed and drained)
  1. To prepare dressing, combine first 7 ingredients, stirring well.
  2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Chipotle-Rubbed Flank Steak

Filed Under: Cooking

Chipotle-Rubbed Flank Steak

  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 pound flank steak — trimmed
  • 1 teaspoon olive oil
  • 2 tablespoons finely chopped shallots
  • 1 garlic clove — finely chopped
  • 1 teaspoon all-purpose flour
  • 1 % low-fat milk
  • 1 ounce crumbled Gorgonzola cheese
  • 1 teaspoon butter
  • 2 teaspoons chopped fresh flat-leaf parsley
  1. Preheat broiler to high.
  2. Combine first 3 ingredients. Sprinkle steak with chipotle mixture. Place on a broiler pan; broil 5 minutes on each side. Let stand 5 minutes. Cut thinly across grain.
  3. Heat oil in a saucepan over medium heat. Add shallots and garlic; cook 1 minute. Add flour; cook 30 seconds, stirring. Add milk; boil. Cook until reduced by half. Remove from heat; stir in cheese and remaining ingredients.