2cans (14 ounces)low sodium pinto beans, drained and rinsed~3 cups
412" flour tortillas
½cupshredded cheddar cheese
hot sauce or salsaoptional
6ouncesplain Greek yogurt
2tablespoonslemon juicefrom one medium lemon
1chipotle chili pepperfrom a small can of canned chipotles
1tablespoonadobo saucefrom canned chipotles
In a blender or food processor, combine pinto beans, vegetable broth, garlic powder, smoked paprika and salt. Blend until smooth. Add to a saucepan over medium heat. Heat until warmed through, stirring as needed.
Add yogurt, garlic, lemon juice, chipotle chili pepper, and adobo sauce to clean blender. Blend until smooth.
To make one burrito: Add ½ cup pureed beans to the center of a tortilla. 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. Freeze for up to 3 months. To reheat, remove foil and place burrito on a microwave safe plate. Microwave for 2-3 minutes, or until thawed through.