Cooking

Chipotle Bean Burritos

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Chipotle Bean Burritos

Calories 154 kcal
Author Maureen Callahan, Cooking Light , JANUARY 2010

Ingredients

  • 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

Instructions

  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

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Chipotle Chicken Taco Salad

Servings 4
Calories 192 kcal

Ingredients

  • 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

Instructions

  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

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Chipotle-Rubbed Flank Steak

Servings 4
Calories 218 kcal
Author Adam Hickman, Cooking Light JUNE 2011

Ingredients

  • 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

Instructions

  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.