chelsea'srecipes

Ingredients
One 14-ounce can pinto beans
2 tablespoons safflower or olive oil
1/4 onion, chopped
5 large Brussels sprouts, trimmed, outer layer removed, thinly sliced
1/8 teaspoon chipotle chili powder (or regular chili powder), or a little more to taste.
2 whole wheat tortillas
1/4 cup grated mozzarella or cheddar cheese

Puree the beans in a food processor. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Add the pureed beans and cook, stirring frequently, until thickened, 15 minutes. Season with 1 teaspoon salt before serving.

Meanwhile, in a second pan, heat 1 tablespoon oil and add the shredded Brussels. Cook until wilted and almost caramelized, about 10 minutes. Season with the chili powder and some salt and set aside.

Spread half the beans on each tortilla and sprinkle with the Brussels, then the cheese. Roll into burritos, folding in the edges as you go. Before eating, toast in a pan or microwave to melt the cheese, if desired.