Title: Veggie burrito
 Categories: Beans, Mexican
      Yield: 4 Burritos
 
      1 lb Dried black beans; soaked
           -overnight
      2 md Onions; quartered
      6    Cloves garlic
      4    Jalapenos
      2 ts Salt
    1/4 c  Fresh cilantro; chopped

MMMMM--------------------------BURRITOS-------------------------------
      1    Onion; cut in strips
      1    Bell pepper; cut in strips
      1    Zucchini; sliced
      1 tb Olive oil
      4    10" warm flour tortillas
 
  Drain beans.  Bring beans and water to cover to a boil in a Dutch
  oven; reduce heat and simmer 1 hour, adding water as needed. Process
  onions, garlic, jalapenos and 1 cup water in a processor until finely
  chopped. Add to beans and cook a half hour or until beans are tender.
  Stir in salt and cilantro. Yield: 6 cups.
  
  BURRITOS: Saute vegetables in olive oil until crisp-tender. Spoon
  vegetables evenly down centers of tortillas; top with 1/4 cup black
  beans and roll up.
  
  250 cal; 8 gr fat; 29% fat. Source: Southern Living. From: Waldine Van
  Geffen vghc42a@prodigy.com.
  
  From the MM database of Judi M. Phelps jphelps@slip.net or
  jphelps@best.com