Ingredients Jump to Instructions ↓

  1. 8 whole wheat tortillas (7-inch)

  2. 1 tablespoon olive oil

  3. 3 scallions, thinly sliced

  4. 2 garlic cloves, minced

  5. 2 (15-ounce) cans pinto beans, drained and rinsed

  6. 1 canned chipotle pepper in adobo, finely chopped, plus more for serving

  7. Coarse salt and freshly ground pepper

  8. 1 cup store-bought green salsa, plus more for serving

  9. 1/2 cup frozen corn kernels, thawed

  10. 1 to 2 tablespoons freshly squeezed lime juice

  11. 1/2 cup plain low-fat yogurt

  12. 1/2 cup packed cilantro leaves

  13. 2 cups shredded romaine lettuce

  14. 1 cup shredded Monterey Jack cheese (about 4 ounces)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.

  2. In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook 1 minute until fragrant. Stir in beans, chipotle, and 1 cup water. Bring to a simmer, season with salt and pepper; cook until slightly thickened and hot, 5 to 7 minutes. Stir in salsa (if desired), corn, and lime juice; cook until heated through.

  3. Unwrap tortillas; spread yogurt over one side. Top with bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over. Serve with salsa and chipotle, if desired.


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