*  Exported from  MasterCook  *
                            BLACK BEAN BURRITOS
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Mexican                          Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Black Beans -- Dry*, OR
   30       oz           Black Beans -- Canned
    1       md           Onion -- Finely Chopped
    2                    Garlic Cloves -- Minced
    1                    Jalapeno Pepper -- Seeded And
                         -Finely Chopped, Up To Two
                         -Can Be Used Or To Taste
    1       t            Chili Powder
    1       t            Ground Cumin
    5       tb           Olive Or Vegetable Oil
   16       oz           Tomatoes -- Cut Up, 1 Can
    1                    1/4-Inch Thick Lemon Slice
    1       t            Dried Oregano -- Crushed
      1/4   ts           Salt
    1       d            Hot Pepper Sauce -- (Optional)
    6                    Flour Tortillas
                         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 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.
   Posted by Kaz Glover in Intercook
                    - - - - - - - - - - - - - - - - - -