Black Bean Burritos

8 ounces Black Beans; Dry* - Or 30 ounces Black Beans - Canned
1 medium Onion - Finely Chopped
2 Garlic Cloves - Minced
1 Jalapeno Pepper - Seeded And Chopped
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
5 tablespoons Olive Or Vegetable Oil
16 ounce can Tomatoes; (cut up)
1 1/4-Inch Thick Lemon Slice
1 teaspoon Dried Oregano - Crushed
1/4 teaspoon Salt
1 dash Hot Pepper Sauce -(Optional)
6 Flour Tortillas

—–GARNISHES—–Salsa
Guacamole
Chopped Tomato — (Optional)
Snipped Cilantro

Cook the dry beans*. 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, the UNDRAINED tomatoes, lemon,
oregano, salt (omit if using the canned beans), and pepper sauce, if
desired. Bring to boiling, reduce the 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
the remaining beans. Return to the pan and heat through. In the
meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven
for about 10 minutes. Place about 1/2 Cup of the bean mixture onto
each tortilla. and 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:
To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans
and enough water to cover. Bring to boiling then reduce the heat and
simmer, uncovered, for 2 minutes. Remove from the 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 the
heat, cover and simmer for 1 to 1 1/2 hours or until tender.

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I love Mexican food so much, I think I could eat it at least 3 times a week - for as long as my stomach could handle it. This amazing recipe is from a great recipe e-book, South of the Border. The salespage is a little….oh, I dunno….LOUD….but the recipes are really, really incredible!

Joi