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Black Bean Burritos

 

33

Yield

3

servings

Prep

3

hrs

Cook

30

min

Ready

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

8 ounces black beans
dry, or 30 oz black beans, canned
1 medium onions
finely chopped
2 cloves garlic
minced
1 each jalapeño pepper
seeded and finely chopped, (up to 2 can be used)
*
1 teaspoon chili powder
1 teaspoon cumin
ground
5 tablespoons olive oil
or vegetable oil
16 ounces tomatoes
cut up, (1 can)
11/4 inches lemon slice
*
1 teaspoon oregano
dried and crushed
¼ teaspoon salt
1 dash red hot pepper sauce
(optional)
*
6 each flour tortillas
*
Garnishes
1 x salsa
*
1 x guacamole
*
1 x tomatoes
, optional
*
1 x cilantro
*

Directions

To cook the dry beans:

To cook the dry beans in a 4½-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 4½ hours or until tender.

Rinse and drain the cooked or canned beans and set aside.

In a 4½-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℉ (180℃) F oven for about 10 minutes.

Place about ½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 31465% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 214mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 30%
Sugars g
Protein 14g
Vitamin A 24% Vitamin C 34%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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