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BLACK BEAN BURRITOS    Ingredients   8 ounces Black Beans; Dry* -- OR 30 ounces Black Beans -- Canned 1 medium Onion -- Finely Chopped 2 Garlic Cloves -- Minced 1 Jalapeno Pepper -- Seeded And Chopped -- Up To Two 1 teaspoon Chili Powder 1 teaspoon Ground Cumin 5 tablespoons Olive Or Vegetable Oil 16 ounces Tomatoes; Cut Up -- 1 Can 1 1/4-Inch Thick Lemon Slice 1 teaspoon Dried Oregano -- Crushed 1/4 teaspoon Salt 1 dash Hot Pepper Sauce -- (Optional) 6 Flour Tortillas Difficulty: High Vegetarian: No Hits: 314 Rating: No votes Date added;: 30.Jan.2008 Author: ITR0952 Instructions   1. Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. 2. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. 3. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. 4. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick. 5. Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. 6. Repeat with the remaining beans. Return to the pan and heat through. 7. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. 8. Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. 9. Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro. Recipe Rating 1 (Bad) 10 (Good) Send to a friend You must login first before use this feature...

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