Black Bean Burritos

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* Exported from MasterCook *

 

Black Bean Burritos

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 120

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Sandwiches

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup finely chopped

1 cup sliced fresh mushrooms

1/2 cup chopped celery

30 ounces reduced-sodium black beans -- rinsed and drained

16 ounces canned low-sodium tomatoes -- undrained and cut up

1 1/4-inch lemon slice

1 fresh jalapeno peppers -- up to 2

seeded and finely chopped*

1 tablespoon chili powder

2 cloves garlic -- minced

1 teaspoon ground cumin

1 teaspoon dried oregano -- crushed

1 dash bottled hot pepper sauce -- (optional)

8 flour tortillas -- 7- to 8-inches each

1/2 cup salsa

1/2 small avocado -- peeled and chopped

(optional)

1/4 cup chopped tomato

 

Leave peeling and cutting the avocado until the last minute. The flesh

quickly discolors when exposed to air. If necessary, sprinkle the chopped

avocado with a little lemon or lime juice to prevent browning.

 

In a large saucepan cook onion, mushrooms, and celery in a small amount of

boiling water until tender. Drain.

 

Return vegetables to saucepan. Stir in black beans, undrained tomatoes,

lemon slice, jalapeno peppers, chili powder, garlic, cumin, oregano, and

hot pepper sauce, if desired. Bring to boiling; reduce heat. Simmer,

uncovered, about 15 minutes or until thick.

 

Remove lemon slice. In a blender container or food processor bowl place

one-fourth of the bean mixture (about 1 cup). Cover and blend or process

until smooth. Return blended mixture to the bean mixture in the saucepan;

heat through.

 

Meanwhile, wrap tortillas in foil. Heat in a 350F oven for 10 minutes to

soften. Divide bean mixture among tortillas, spooning onto tortillas just

below the center. Fold in 2 adjacent sides of the tortillas just until

they meet; roll up. Serve with salsa, avocado (if desired), and chopped

tomato. Makes 4 main-dish servings.

 

*Note: Protect your hands when working with hot peppers by wearing plastic

or rubber gloves or working with plastic bags on your hands. If your bare

hands touch the peppers, wash your hands and under your nails thoroughly

with soap and water Avoid rubbing your mouth, nose, eyes, or ears when

working with hot peppers.

 

Start to finish: 25 minutes.

 

Per serving: 361 Calories; 6 G Total fat; 1 G Saturated fat; 0 MG

Cholesterol; 585 MG Sodium; 64 G Carbohydrate; 10 G Fiber; 16 G

Protein. Exchanges: 3 starch, 3 vegetable, 1/2 fat.

 

 

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