Black bean burritos

Yield: 3 servings

Ingredients:

8 oz Black Beans; Dry* OR 1 ts Ground Cumin
30 oz Black Beans; Canned 5 tb Olive Or Vegetable Oil
1 md Onion; Finely Chopped 16 oz Tomatoes; Cut Up
1 Can
2 Garlic Cloves; Minced 1 1/4-Inch Thick Lemon Slice
1 Jalapeno Pepper; Seeded And 1 ts Dried Oregano; Crushed -Finely Chopped Up To Two 1/4 ts Salt -Can Be Used Or To Taste 1 ds Hot Pepper Sauce; (Optional)
1 ts Chili Powder 6 Flour Tortillas

Instructions:

---------------------------------GARNISHES--------------------------------- Salsa Chopped Tomato; (Optional) Guacamole 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