Black Bean Burritos
Be careful when working with Jalapeno peppers, they have oils that can burn the eyes, lips and skin. Wear gloves and wash your hands well after working with these peppers. Makes 3 main dish servings.
Ingredients
  • 8oz Dry Black Beans or 2 - 15 oz Cans
  • 1 Med Onion, finely chopped
  • 2 Cloves garlic, minced
  • 1-2 Jalapeno Peppers, seeded and finely chopped
  • 1Tbsp Chili Powder
  • 1tsp Cumin Powder
  • 1Tbsp Olive Oil and Cooking Oil
  • 116 oz can Tomatoes, cut up
  • 1 Lemon Slice - 1/4" thick
  • 1tsp Dried Oregano, crushed
  • 1/4tsp Salt
  • Dash Hot Pepper Sauce (optional)
  • 6 6" Flour Tortillas
  • Salsa
  • Guacamole or Low Fat Sour Cream
  • Chopped Tomato (optional)
  • Snipped Cilantro (optional)
Instructions
  1. Cook dry beans, rinse and drain or rinse and drain canned beans, set aside.
  2. Note - to cook dry beans, cover beans with water, cover and bring to a boil. Reduce heat and simmer for 2 minutes uncovered. Let stand for one hour, drain and rinse
  3. In a Dutch Oven, cook onion, garlic, peppers, chili powder and cumin in hot oil until tender, stirring occasionally.
  4. Stir in drained beans, tomatoes, lemon, oregano, salt and pepper sauce.
  5. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until thick.
  6. Remove lemon
  7. In a blender or food processor, place 1/3 of the bean mixture and blend until smooth
  8. Repeat with remaining mixture
  9. Return to pan when to heat through
  10. Wrap tortillas in foil and warm in 350 degree oven for ten minutes.
  11. Place about 1/2 C of the bean mixture on each tortilla, fold edges over to cover.