| Cuisine: Mexican | Type: Main Course | Serves: 4 |
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Source:
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South Beach Diet Cookbook |
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Attributes:
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Healthy |
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Comments:
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You can adjust the number of chiles and the amount of adobo sauce to alter the spicyness of this recipe. The original called for just 2 chiles. |
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Serving Suggestions:
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Serve with some salsa and/or low-fat sour cream. |
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Ingredients:
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2 tsp. extra-virgin olive oil 2 small onion, diced 1 pound lean ground beef 3 canned chipotle chiles in adobo, chopped, plus 2 tbs. sauce from can 1 (15-ounce) can black beans, rinsed and drained 1 (1/2-pound) bunch spinach, chopped (6 cups) 4 whole-wheat tortillas 4 oz. shredded reduced-fat cheddar cheese (1 cup) Salt and freshly ground black pepper |
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Instructions:
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1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add beef and cook until well browned, about 6 minutes; drain fat from pan. 2. Add chiles, adobo sauce, and beans to beef mixture; cook until beans are warmed through, about 3 minutes. Add spinach, cover, and cook until wilted, about 2 minutes. Season to taste with salt and pepper and remove from heat. 3. Heat tortillas in a skillet or microwave. Lay 1 tortilla on a serving plate. Top with 1/4 cup of the cheese and 1 cup of the beef mixture. Fold in the sides then roll up the burrito. Repeat with other three tortillas. |
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Related recipes:
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None |
2005-12-31