Black bean burritos #1
Burritos Beans Vegetables
Last updated 6/12/2012 1:08:54 AM. Recipe ID 35597. Report a problem with this recipe.
Title: Black bean burritos #1
Yield: 6 Servings
8 oz Dry black beans -or-
30 oz Canned black beans
1 md Onion; finely chopped
2 Cloves garlic; minced
1 -(up to)
2 Jalapenos; seeded, finely
1 ts Chili powder
1 ts Ground cumin
5 tb Olive or vegetable oil
1 cn (16-oz) tomatoes; undrained,
1 sl (1/4" thick) lemon
1 ts Dried oregano; crushed
1/4 ts Salt
1 ds Hot pepper sauce; (optional)
6 Flour tortillas
Chopped tomato (optional)
From: firstname.lastname@example.org (Cathy Harned)
Date: 11 Feb 96 08:56:34 -0800 Cook the dry beans (see note below).
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, tomatoes, lemon, oregano, salt (omit if using
the canned beans) and pepper sauce, if desired. Bring to boiling,
reduce 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 remaining beans.
Return to the pan and heat through.
In the meantime, wrap tortillas in foil and warm in a 350 F. oven for
about 10 minutes. Place about 1/2 cup of the bean mixture onto each
tortilla. 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, in a 4 1/2-quart Dutch oven, combine beans and
enough water to cover. Bring to boiling, then reduce heat and simmer,
uncovered, for 2 minutes. Remove from 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 heat, cover and
simmer for 1 to 1 1/2 hours or until tender. From WWiVNet. Electronic
format by Cathy Harned.
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