I wasn’t expecting much from this dinner.  To be honest, I only put it on our menu because my shelf of canned goods was overflowing and I knew this would use up two cans of beans.  Silly Annie.  I positively loved this meal.  In fact, I loved it so much that I ate leftover burritos for lunch every day afterward until the filling was completely gone.  And then I was sad because the filling was gone.  And I still want one right now, even though I already had dinner and dessert.  It’s a quick, easy, healthy vegetarian meal – what more must I say to convince you?

The bean mixture really has just a hint of spice, but as with most things, you can easily control the spice by adding extra chipotle, a diced jalapeño, a dash of hot sauce, more cayenne, etc.  I used a combination of black and pinto beans but you can use whatever suits your taste or what you have in the pantry.  I normally use lowfat sour cream, but lowfat plain Greek yogurt makes a great substitute.  Make them however you like but please, do make them.

By the way, thanks to all who entered the cookbook giveaway last week.  If you are looking for healthy meal ideas, the responses to the post are great inspiration!  A random drawing was done this weekend and the winner is Kalliope, who said: “I love roasting vegetables. No matter the season, there’s always something yummy to roast… asparagus, squashes, cauliflower. MMmmm!”   Congratulations!  I hope you enjoy this cookbook as much as I do.