Black bean burritos Recipe

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Black bean burritos

Artist:	_	Yield:	3
Categories:	Central American, Entrees, Mexican, North American, South American, Vegetarian	Rating:	0
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Ingredients:

Procedures:

1	Cook the dry beans*.
2	Rinse and drain the cooked or canned beans and set aside.
3	In a 4 ?quart dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally.
4	Stir in the drained beans, the undrained tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired.
5	Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick.
6	Remove the lemon.
7	In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth.
8	Repeat with the remaining beans.
9	Return to the pan and heat through.
10	In the meantime, wrap the tortillas in foil and warm in a 350 °F.
11	Oven for about 10 minutes.
12	Place about ?cup of the bean mixture onto each tortilla.
13	And fold the edges over to form a packet.
14	Serve with salsa and guacamole if desired, top with chopped tomato and snipped cilantro.
15	* to cook the dry beans: to cook the dry beans in a 4 ?quart dutch oven, combine the beans and enough water to cover.
16	Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes.
17	Remove from the heat, cover, and let stand for 1 hour.
18	(or without cooking, soak the beans overnight).
19	Drain the beans and rinse.
20	In the same dutch oven combine the beans and 5 cups of water or vegetable broth.
21	Bring to boiling, reduce the heat, cover and simmer for 1 to 1 ?hours or until tender