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Veggie burrito

Yield: 4 Burritos

Ingredients:

• 1 lb Dried black beans; soaked -overnight
• 2 md Onions; quartered
• 6 Cloves garlic
• 4 Jalapenos
• 2 ts Salt
• 1/4 c Fresh cilantro; chopped MMMMM--------------------------BURRITOS-------------------------------
• 1 Onion; cut in strips
• 1 Bell pepper; cut in strips
• 1 Zucchini; sliced
• 1 tb Olive oil
• 4 10" warm flour tortillas

Instructions:

Drain beans. Bring beans and water to cover to a boil in a Dutch oven; reduce heat and simmer 1 hour adding water as needed. Process onions garlic jalapenos and 1 cup water in a processor until finely chopped. Add to beans and cook a half hour or until beans are tender. Stir in salt and cilantro. Yield: 6 cups. BURRITOS: Saute vegetables in olive oil until crisp-tender. Spoon vegetables evenly down centers of tortillas; top with 1/4 cup black beans and roll up. 250 cal; 8 gr fat; 29% fat. Source: Southern Living. From: Waldine Van Geffen vghc42a@prodigy.com. From the MM database of Judi M. Phelps jphelps@slip.net or jphelps@best.com

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