Microwave black bean burritos

Yield: 2 servings

Ingredients:

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

Instructions:

warmed Salt 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