Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.



Ingredient Checklist


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

  • 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.

  • 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.

Cook's Notes

You can make these as spicy as you like by varying the amount of chipotle peppers or using a spicier salsa. Canned chipotles in adobo can be found in the specialty section of most supermarkets.

Reviews (2)

14 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
I included one whole chipotle pepper but left out some of the seeds and I got a perfect hint of flavor from it after cooking -- not spicy. I served these beans in blue corn hard shell tacos with a dollop of sour cream, instead of soft tacos with yogurt and it was delicious. The beans needed to sit a little bit after cooking to thicken them up since I included the full 1 cup of salsa.
Rating: Unrated
This was wonderful!! I would taste the adobe before adding it to the beans I did and it was too spicy so I left them out. I also added the cilantro some lime juice and salt and pepper to the yogurt and everyone loved it. There is a mild green salsa from la costena and it is perfect.