Chipotle Bean Burritos

I love these burritos! Lots of smoky flavor mixed with fresh cilantro from the garden and creamy sour cream make these a huge hit!

4-5 cloves garlic, chopped

Olive oil 1 can (15 oz.) pinto beans, drained and rinsed

1 can (15 oz.) black beans, drained and rinsed

1/4-1/2 teaspoon chipotle seasoning, mixed with 1/4 cup water

sea salt and pepper to taste

Whole grain tortillas

Chopped lettuce

Chopped tomatoes

Shredded sharp cheddar cheese

Avocado

Sour cream

Fresh cilantro

Salsa

Saute the garlic in the olive oil for a few minutes, stirring constantly, do not allow to burn. Add the beans and chipotle water mixture. Begin to smash the beans and cook until heated through and makes a thick paste. Heat the tortillas and add your favorite toppings!

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.