2 teaspoons canola oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon minced chipotle chile in adobo sauce
1 teaspoon ground cumin
¼ teaspoon kosher salt
⅓ cup water or vegetable broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
6 tablespoons fresh salsa
6 10-inch whole wheat flour tortillas
1 cup freshly shredded cheese
1½ cups chopped tomatoes
1½ cups baby arugula
6 tablespoons thinly sliced green onion
6 tablespoons Greek yogurt or sour cream
Use whatever greens you like for the burritos. We prefer peppery arugula, but you can use the spinach called for in the original recipe if that’s more your style. The filling will keep for several days and reheats wonderfully if you, like us, don’t need all of it at once.
Heat the oil in a medium (nonstick if you have it) skillet set over medium heat. Add the garlic, chile powder, chipotle chile, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from heat, stir in salsa, and mash lightly with a fork.
Warm the tortillas in the microwave for about 15 seconds. Spoon about ⅓ cup of the bean mixture down the center of each tortilla. Top each serving with about 2½ Tablespoons shredded cheese, ¼ cup tomatoes, ¼ cup arugula, 1 tablespoon green onion, and 1 tablespoon Greek yogurt. Roll tightly and serve immediately.
Refrigerate any leftover filling and reheat as desired.