Here in our house, we love our Mexican food – fast, easy, and delicious. And what’s more, depending on how you make it (i.e. If you have the strength to refrain from adding massive amounts of queso and frying the whole darn thing), it can be nutritious too. (Side note: as a general rule, we do not keep queso in the house. Too yummy. We’d eat it every meal. And that stuff will kill you. Spicy, creamy, delicious DANGER!)
We fondly refer to Mexican food as “Mexican Goop”: Beans, any kind of meat (or no meat at all!), spices, a little bit of cheese, some form of tortilla, some salsa or hot sauce, and some veggies and you’ve got yourself a meal! One of best things about Mexican Goop is how easy it is to improvise. Its seriously the choose-your-own adventure of food. You can wrap it into a burrito, dump it on a salad, layer it into a baked casserole… the possibilities are endless. And if you focus on making beans and veggies the base, and go easy on the cheese, guac and sour cream, it really can be a pretty safe bet for a quick and healthy meal.
This one here’s super fast and requires very minimal effort on anyone’s behalf, which is great when you’re short on time and still need to eat something yummy (which is me, all of the time!):
CHIPOTLE BEAN BURRITOS
Recipe adapted from Cooking Light Magazine
1 tbsp canola oil
1-2 garlic clove, minced
1/2 tsp chipotle chile powder (we use 1 tsp+ of cayenne and throw in some red pepper flakes too)
1-15oz can black beans, drained
1-15oz can kidney beans, drained (you can also substitute pinto beans or other kinds if that’s what you have on hand…)
3 tbsp salsa (I think we get closer to 1/4+ cup of salsa… usually I eyeball this, but again, we like it spicy!)
1) Heat oil in large skillet over medium heat. Add garlic, chile powder and red pepper flakes. Cook for 1 minute, stirring frequently. Add 1/3 cup water and beans and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat and stir in salsa. Partially mash bean mixture. Serve with tortillas and various toppings!
Yield: approx 6 burritos.
Cooking Light Calorie count
(Serving size is 1 burrito. Based on 2.5 tbsp cheese, 1/4 c tomato, 1/4 c lettuce, 1 tbsp sour cream on each burrito):
Calories 361; Fat 10.3 g (3.8g sat, 31g mono, 2g poly); Protein 16.8g; Carbs 52.2g; Fiber 11.4g;
Chol 19mg; Iron 3.3mg; Sodium 735mg; Calc 395mg