Barbecue Bean Burritos with Chipotle Cream Recipe. Grilled beans! What will they think of next? Were not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice. Makes: 6 burritosFor the Barbecued Beaners, 1 small red onion, finely chopped, 1 tablespoon vegetable oil, 1/4 cup minced bell pepper, 8 ounces mushrooms, finely chopped, 2 tablespoons ground Chipotle Powder (Blair’s or Dave’s are excellent) , ½ teaspoon garlic powder 2 teaspoons dried oregano, Mexican preferred ½ teaspoon ground cumin 1 15-ounce can cooked pinto beans, drained, ½ to 3/4 cup dry bread crumbs, Salt and freshly ground black pepper. Chipotle Cream 1/4 cup sour cream, 3 tablespoons sour cream, 1 tablespoon chopped chipotle in adobo sauce (we have listed on our site under the category peppers, 2 teaspoons chopped fresh cilantro, To complete the burrito. Barbecue Bean Burritos with Chipotle Cream Recipe can also be found at www.TasteWhatIsHot.com.