Black Bean Burritos

[Guest guest]

* Exported from MasterCook II *

 

Black Bean Burritos

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Mexican Vegetarian

Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Ounces Black Beans; Dry* -- OR

30 Ounces 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 Teaspoon Chili Powder

1 teaspoon Ground Cumin

5 tablespoon Olive Or Vegetable Oil

16 ounce Tomatoes; Cut Up -- 1 Can

1 1/4-Inch Thick Lemon Slice

1 teaspoon Dried Oregano -- Crushed

1/4 teaspoon Salt

1 dash 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.