Side Pannel
Black Bean Burritos #1
Ingredients List
- 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
Directions
GARNISHES
Salsa
Guacamole
Chopped tomato (optional)
Snipped cilantro
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.
Salsa
Guacamole
Chopped tomato (optional)
Snipped cilantro
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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