Best Raspberry Chipotle Burritos Recipes

RASPBERRY CHIPOTLE SAUCE

Raspberry Chipotle Sauce image

Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.

Provided by Holly

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 large jalapeno peppers, seeded and diced
2 cloves garlic, minced
4 teaspoons adobo sauce
2 (6 ounce) containers fresh raspberries
½ cup apple cider vinegar
½ teaspoon salt
¼ cup brown sugar
½ cup white sugar

Steps:

Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 24.9 g, Fat 3.7 g, Fiber 3.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 162.4 mg, Sugar 21.3 g

RASPBERRY CHIPOTLE BURRITOS

Raspberry Chipotle Burritos image

This tasty little recipe was a gift from a friend. A bit smoky, a bit spicy, hearty and delicious. The original recipe called for 2 cans of beans, white rice, packaged tortillas and 1/4 cup of red wine vinegar. I substituted home cooked black beans, brown rice and homemade corn tortillas. If you're feeding carnivores, I'm...

Provided by April McIver

Categories Tacos & Burritos

Number Of Ingredients 15

Ingredients

2 tsp vegetable oil
1 small onion
4 clove garlic
2 tsp cumin
1 tsp chili powder
2 pkg raspberries
1 chipotle pepper
raspberry, red wine or balsamic vinegar, to taste, optional
3 c black beans
2 c brown rice, cooked
tortillas
monterey jack cheese
fat free sour cream or plain yogurt
chopped fresh cilantro
salt and pepper to taste

Steps:

1. Heat oil in a very large skillet over medium low.
2. Add onions and garlic. Sprinkle over cumin and chili powder.
3. Cook, stirring once in a while, until onions are transparent and the whole mixture brings husbands and neighbors over to investigate what smells so incredible.
4. Add raspberries, mashed first if you want or break them up with the back of your spoon.
5. Add chipotle pepper with a few spoonfuls of the adobo sauce they were canned in.
6. Stir in beans and rice.
7. Simmer until heated through. I used freshly cooked rice and beans so they were already warm and this step only lasted 1-2 minutes.
8. Season to taste with salt, pepper and vinegar if desired.
9. Sprinkle over some chopped cilantro.
10. To assemble each burrito, spoon a bit of filling down the middle of a warmed tortilla. Top with a small amount of shredded monterey jack cheese and a bit of fat free sour cream or plain yogurt. Roll 'em up and enjoy!