6ouncesplain Greek yogurtor an equal amount vegan mayo
3clovesgarlicminced; or ½ teaspoon garlic powder
2tablespoonslemon juicefrom half large lemon
1chipotle chili pepperfrom a small can of canned chipotles in adobo sauce
1tablespoonadobo saucefrom canned chipotles
Instructions
In a high powered blender or food processor, combine pinto beans, vegetable broth, garlic powder, onion powder, smoked paprika and salt. Blend until mostly smooth. If you have a weaker blender, you may need to pulse the beans instead of blend them. The beans can also be mashed by hand.
Place a medium pot over medium heat. Add the beans and frozen corn. Heat until warmed through, stirring as needed.
To make the chipotle sauce: Add yogurt, garlic, lemon juice, chipotle chili pepper, and adobo sauce to clean blender. Blend until smooth. You can also mix it by hand in a small bowl.
To make the cilantro salad: Stir together the chopped spinach, cilantro, and green onions.
To make one burrito: Add a small bunch of cilantro salad to the center of the tortilla. Top with ½ cup pureed beans. Divide remaining toppings evenly between 4 tortillas. Drizzle with 1-2 tablespoons chipotle sauce. Roll up into a burrito.
To freeze burritos: Roll assembled burrito tightly into foil or place in a freezer-save bag. Freeze for up to 3 months. To reheat, remove foil and place burrito on a microwave safe plate. Microwave for 2-3 minutes depending on microwave strength. Flip halfway through.
Video
Notes
Pickled onions add tang and brightness. If you don't have pickled onions or don't plan to make them, I recommend adding a squeeze of lime juice to the cilantro salad to replace the brightness that pickled onions add.
Vegan option: Make these burritos vegan by using your favorite vegan shredded cheddar and using vegan mayo in place of Greek yogurt.
Other add-ins: These burritos are a blank slate. You can add rice, guacamole, sour cream, salsa, etc.