Phenomenal Phoods

Baked Bean, Avocado and Cheese Burritos

Ingredients:

For the salsa

• 2 chipotle peppers (from a can of chipotle peppers in adobo sauce)
• 1 bunch cilantro
• 1/2 cup chopped tomato
• 2 green onions
• 1 can green chiles
• 2 cloves garlic, minced
• 1/2 jalapeno
• 1 teaspoon salt
• 1 tablespoon lime juice

For the yogurt sauce

• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 teaspoon garlic salt

For the burritos

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1-2 avocados, chopped
• 1 cup shredded Cheddar or Mexican blend cheese
• 6-8 large flour tortillas

Instructions:

For the salsa

1. Combine all ingredients in a food processor or blender and pulse until chunky. Drain off some of the liquid to prevent the burritos from getting soggy.

For the yogurt sauce

1. Stir together all ingredients in a small dish and set aside until ready to assemble burritos.

For the burritos

1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. Spread a spoonful of the yogurt sauce on a large tortilla.
3. Add your beans and any other veggie or protein add-ins you're using.
4. Add as much avocado as you like.
5. Sprinkle with shredded cheese and a spoonful of salsa.
6. Fold in the ends of the burrito and roll up tightly. Place, seam side down, on the parchment lined baking sheet.
7. Repeat. Squeeze as many burritos as you can fit on your baking tray together. It's fine if they are touching. I usually make 6-8 on one sheet.
8. Bake at 375 degrees F. for 15 minutes until very lightly crisped and browned on the outside.
9. Dig in! Serve with extra salsa, yogurt sauce, hot sauce, guacamole and a lime wedge.