Recipes for the Soul---Tomato and Bean Burritos

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Tomato and Bean BurritosINGREDIENTS:3 Tomatoes (large), approx. 2-1/2 lbs.1 T Vegetable oil1/2 c Onion, chopped1 t Garlic, minced1-2 T Chili powder1 t Ground cumin1-1/4 c Cooked red kidney beans or 1 (10-1/2 oz) can red kidney breans, drained and rinsed2 T Cilantro or parsley, chopped8 6-inch flour tortillas, warmedPREPARATION METHODUse tomatoes held at room temperature until fully ripe.

Core tomatoes; coarsely chop (makes about 4 cups); set aside.

In a medium saucepan heat oil until hot.

Add onion and garlic; cook and stir until softened, 3 to 4 minutes.

Add chili powder and cumin; cook and stir for 1 minute.

Add kidney beans, 1/4 cup water and reserved tomatoes; bring to a boil; reduce heat and simmer, uncovered, until mixture is thickened, about 20 minutes.

Stir in cilantro; remove from heat.

To serve:

Spoon about 1/3 cup bean mixture in the center of each tortilla.

Sprinkle, if desired, with chopped fresh tomatoes, shredded Monterey Jack cheese and chopped onion; roll up. Repeat with remaining tortillas.

Makes 4 servings.NUTRITIONAL INFORMATION (per serving)Calories: 300Fat: 9 gCalories from Fat: 26Cholesterol: 4 mgFiber: 9 gSodium: 237 mg

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