Black Bean Burritos

* Exported from MasterCook *

BLACK BEAN BURRITOS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Mexican Vegetarian
Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Black Beans -- Dry*, OR
30 oz Black Beans -- Canned
1 md Onion -- Finely Chopped
2 Garlic Cloves -- Minced
1 Jalapeno Pepper -- Seeded And
-Finely Chopped, Up To Two
-Can Be Used Or To Taste
1 t Chili Powder
1 t Ground Cumin
5 tb Olive Or Vegetable Oil
16 oz Tomatoes -- Cut Up, 1 Can
1 1/4-Inch Thick Lemon Slice
1 t Dried Oregano -- Crushed
1/4 ts Salt
1 d Hot Pepper Sauce -- (Optional)
6 Flour Tortillas
-----GARNISHES-----
Salsa
Guacamole
Chopped Tomato -- (Optional)
Snipped Cilantro

Cook the dry beans*. Rinse and drain the cooked or
canned beans and set aside. In a 4 1/2-quart Dutch
oven, cook the onion, garlic, peppers, chili powder
and cumin in hot oil, until tender, stirring
occasionally. Stir in the drained beans, the UNDRAINED
tomatoes, lemon, oregano, salt (omit if using the
canned beans), and pepper sauce, if desired. Bring to
boiling, reduce the heat, and simmer, uncovered, about
15 minutes or until thick. Remove the lemon. In a
blender container or food processor bowl, place one
third of the mixture, cover, and blend until smooth.
Repeat with the remaining beans. Return to the pan
and heat through. In the meantime, wrap the tortillas
in foil and warm in a 350 Degree F. oven for about 10
minutes. Place about 1/2 Cup of the bean mixture onto
each tortilla. and fold the edges over to form a
packet. Serve with salsa and guacamole If desired,
top with chopped tomato and snipped cilantro.

* TO COOK THE DRY BEANS:

To cook the dry beans in a 4 1/2-quart Dutch oven,
combine the beans and enough water to cover. Bring to
boiling then reduce the heat and simmer, uncovered,
for 2 minutes. Remove from the heat, cover, and let
stand for 1 hour. (Or without cooking, soak the beans
overnight.) Drain the beans and rinse. In the same
Dutch oven combine the beans and 5 cups of water or
vegetable broth. Bring to boiling, reduce the heat,
cover and simmer for 1 to 1 1/2 hours or until tender.

Posted by Kaz Glover in Intercook



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