Black Bean Burritos
Ingredients| 8 oz black beans, dry*, or 30 oz black beans, canned 1 medium onion, finely chopped 2 garlic cloves, minced 1 jalapeno pepper, seeded and finely chopped 1 tsp chili powder 1 tsp ground cumin 5 tbsp olive or vegetable oil 16 oz tomatoes, cut up, 1 can 1 1/4-inch thick lemon slice 1 tsp dried oregano, crushed 1/4 tsp salt 1 dash hot pepper sauce, (optional) 6 flour tortillas GARNISHES 1 salsa 1 guacamole 1 chopped tomato, (optional) 1 snipped cilantro |
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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
Servings:
3
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