Black bean burritos

Ingredients:

8 ounce black beans dry or 30 ounce black beans canned
1 medium onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon chili powder
1 teaspoon ground cumin
5 tablespoon olive or vegetable oil
16 ounce tomatoes, cut up, 1 can
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

Preparation:

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 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 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 and 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. 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.