Title: Black bean burritos #1
 Categories: Vegetable
      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
           -chopped
      1 ts Chili powder
      1 ts Ground cumin
      5 tb Olive or vegetable oil
      1 cn (16-oz) tomatoes; undrained,
           -cut up
      1 sl (1/4" thick) lemon
      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
 
  From: cch@salata.com (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.
  
  MM-RECIPES@IDISCOVER.NET
  
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