Ingredients
- 8 oz 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
- 1 Tbsp Chili Powder
- 1 tsp Cumin Powder
- 1 Tbsp Olive Oil and Cooking Oil
- 1 16 oz can Tomatoes , cut up
- 1 Lemon Slice - 1/4" thick
- 1 tsp Dried Oregano , crushed
- 1/4 tsp Salt
- Dash Hot Pepper Sauce (optional)
- 6 6" Flour Tortillas
- Salsa
- Guacamole or Low Fat Sour Cream
- Chopped Tomato (optional)
- Snipped Cilantro (optional)
Servings:
Instructions
- Cook dry beans, rinse and drain or rinse and drain canned beans, set aside.
- 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
- In a Dutch Oven, cook onion, garlic, peppers, chili powder and cumin in hot oil until tender, stirring occasionally.
- Stir in drained beans, tomatoes, lemon, oregano, salt and pepper sauce.
- Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until thick.
- Remove lemon
- In a blender or food processor, place 1/3 of the bean mixture and blend until smooth
- Repeat with remaining mixture
- Return to pan when to heat through
- Wrap tortillas in foil and warm in 350 degree oven for ten minutes.
- Place about 1/2 C of the bean mixture on each tortilla, fold edges over to cover.
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