Microwave black bean burritos

Yield: 2 Servings

Ingredients:

2 ts Vegetable oil
1 sm Onion finely diced
1 sm Jalapeno pepper seeded -finely diced
1 Clove garlic minced
1/4 ts Ground cumin
1/4 ts Dried oregano
1/4 ts Chili powder
1 pn Ground coriander seeds
16 oz Black beans rinsed drained
3 tb Water Salt Freshly ground pepper to -taste
1/2 Avocado pitted peeled -diced
1 Plum tomato diced
1 Scallion minced
1 tb Minced fresh coriander -(cilantro)
2 ts Fresh lime juice
1 pn Grated lime zest
4 Flour tortillas

Instructions:

warmed Info: posted by Perry Lowell April 1993 from Good Food magazine October 1988 This recipe gets 30% or less of its calories from fat. This is not a low sodium recipe however eliminating added salt can reduce sodium content. Makes 2 servings. Garnishes: shredded romaine lettuce sliced red onion grated Monterey Jack cheese and sour cream. 1. Stir oil onion jalapeny and garlic together in 9-inch glass pie plate. Cover with plastic wrap leaving one corner open for vent. Microcook on HICH power 1 minute. Stir in cumin oregano chili powder and ground coriander; microcook covered and vented 1 minute. Stir in beans and water; microcook covered and vented 2 minutes. Transfer 1/2 cup bean mixture to blender or food processor and puree. Stir back into remaining beans. Season to taste with salt and pepper. 2. Combine avocado tomato scallion fresh coriander lime juice and zest in small bowl. Season salsa to taste with salt and pepper. 3. When ready to serve microcook beans covered and vented until very hot 1-3 minutes. Serve beans with tortillas salsa and garnishes. Nutrition Information per Tablespoon: 573 calories 22 g protein 80 g carbohydrates 19 g fat (29% of calories) 548 mg sodium 0 mg cholesterol