Black bean burritos
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Black bean burritos
  Burritos    Mexican    Vegetarian    Beans  
Last updated 6/12/2012 1:02:15 AM. Recipe ID 25759. Report a problem with this recipe.
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      Title: Black bean burritos
 Categories: Mexican, Vegetarian, Main dish
      Yield: 3 servings
 
      8 oz Black Beans; Dry*, OR
     30 oz Black Beans; Canned
      1 md Onion; Finely Chopped
      2    Garlic Cloves; Minced
      1    Jalapeno Pepper; Seeded And
           -Finely Chopped, Up To Two
           -Can Be Used Or To Taste
      1 ts Chili Powder
      1 ts Ground Cumin
      5 tb Olive Or Vegetable Oil
     16 oz Tomatoes; Cut Up, 1 Can
      1    1/4-Inch Thick Lemon Slice
      1 ts Dried Oregano; Crushed
    1/4 ts Salt
      1 ds Hot Pepper Sauce; (Optional)
      6    Flour Tortillas

MMMMM-------------------------GARNISHES------------------------------
           Salsa
           Guacamole
           Chopped Tomato; (Optional)
           Snipped Cilantro
 
  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
 




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Recipe ID 25759 (Apr 03, 2005)

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