Ingredients
2 teaspoons olive oil
2 garlic cloves, minced
1 1/2 heaping teaspoons chile powder
1 chipotle chili in adobo sauce, chopped (one chili from my can was a little less than 1 tablespoon after chopped)
1 1/2 heaping teaspoons cumin
1/8 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup water, vegetable broth, or chicken broth
1 (15 ounce) can reduced sodium black beans
1 (15 ounce) can reduced sodium kidney beans
1 (15 ounce) can reduced sodium pinto beans
3/4 cup salsa
Preparation
Sautée the olive oil, cloves, chile powder, chipotle chilis, cumin and salt on medium-high for about 2 minutes. Add in the broth and beans, bring to a boil, reduce heat and simmer for 10-15 minutes. Remove from heat, add in the salsa and mash about half of the beans. Assemble your burritos.
I like to top with salsa, cheese, and fat free Greek yogurt!
