Recipe 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
Recipe method
- 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.
Other mexican recipes:
Black bean burritos recipe
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