We’re usually not vegetarian meal people. I hate to say that, because I’d like for us to be more often. I have a few dishes that are meatless that go on the menu, usually about twice a month or so, that I don’t hear griping about. When I told my husband I was putting bean burritos on the menu for last week, I was greeted with a bit of hostility. I’ve got a great chicken recipe for burritos that we love (need to share it!), not to mention all the other awesome filling possibilities for burritos (barbacoa, carnitas, etc.). He wasn’t a happy camper at the thought of beans being the primary filling for a burrito. They’re always an “add in”, and never the star!

Let me tell you, they were so good! I loved them more than my chicken  burritos that I’ve been making for years. The beans are so flavorful and spicy. You can of course add less chipotle, or more, depending on your tastes. Ours was moderately spicy, but Andrew had no problem chowing down. The sour cream certainly helps to quell the spiciness. You could also substitute greek yogurt to shave some calories. I think the extra tang would be great! It fed the three of us for dinner one evening, and then I had leftovers for lunch the next day. Going to make up another batch of the bean filling this week to have in the fridge for lunches for Andrew and I . Make these, you won’t be sorry!

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