Did you know that Greek yogurt tastes almost exactly like sour cream? I didn't! And it's so much healthier!
This recipe has made it onto my monthly rotation, it's a hit with everyone. The spiciness is perfect too, it's not too much but just enough for a little kick. I usually keep mine down a notch since Luis has bad acid reflux, it's still just as yummy if you don't add all the spiciness.
This recipe has made it onto my monthly rotation, it's a hit with everyone. The spiciness is perfect too, it's not too much but just enough for a little kick. I usually keep mine down a notch since Luis has bad acid reflux, it's still just as yummy if you don't add all the spiciness.
Ingredients
· FOR THE FILLING:
· 1 Tablespoon Canola Oil
· 2 cloves Garlic, Minced
· 1 teaspoon Chili Powder
· 1 whole Pepper From A Can Of Chipotles In Adobo, Minced
· 1 Tablespoon Sauce From A Can Of Chipotles In Adobo
· 1 teaspoon Ground Cumin
· 4 dashes Cayenne Pepper
· 1 can Pinto Beans, Drained And Rinsed, 15 Ounce Can
· 1 can Black Beans, Drained And Rinsed (15 Ounce Can)
· ⅓ cups Water
· 2 cups Brown Rice, Cooked According To Package Instructions
· ¼ cups Fresh Salsa
· FOR THE TACO ASSEMBLY:
· 6 whole Tortillas, Burrito Sized, Warmed
· 8 ounces, weight Shredded Cheese
· 3 cups Shredded Lettuce, More As Desired
· 4 whole Green Onions, Chopped
· 8 ounces, fluid Fat Free Greek Yogurt
Preparation Instructions
Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.
Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Roll up, and serve!
Recipe from maggieandanniegill.
Jane @ Vintage Homem
I've been trying to use yogurt instead of sour cream for a while. The majority of the time it works out! These look Delish!
Jessica@MakingHomeSw
You should, you can't even taste the difference!
Cathy
Thanks for the great recipe. We LOVE Mexican food and have it at least few times a week, usually bean burritos made from pintos cooked all day in my crock pot. I'm going to try this for variety. It looks wonderful.
Jessica@MakingHomeSw
It's so good! Not authentically Mexican but still delicious! Hope you like it 🙂
Lou
What an amazing recipe!! Can't wait to try it!! Mexican is my favorite!
Jessica@MakingHomeSw
Thank you, hope you enjoy it!
Lisa
YUMMY! Too bad dinner has already been served! We put yogurt on our spaghetti, too! Learned that while living in Europe! What a sweet bloggy you have! Visiting from freckled laundry!!Lisa@thepearsonfamilee.blogspot.com
Jessica@MakingHomeSw
Really?! How interesting! I didn't know they did that Europe! Thank you and thanks for stopping by and leaving me a comment!