Black Bean Burritos

Trappey’s

2 cans 15.5 oz. seasoned black beans

1 medium onion, finely chopped

2 cloves garlic, minced

1 to 2 jalapeno peppers, seeded and finely chopped

1 Tablespoon chili powder

1 teaspoon ground cumin

1 Tablespoon olive oil or cooking oil

1 16-oz. can tomatoes, cut up

1 ¼ inch thick lemon slice

1 teaspoon dried oregano, crushed

¼ teaspoon salt

Dash bottled hot pepper sauce (optional)

6 6-inch flour tortillas

Salsa, Guacamole or low-fat dairy sour cream

Chopped tomato (optional), Snipped cilantro (optional)

In a 4 ¼ quart pan, cook onion, garlic, peppers, chili powder and cumin in hot oil until tender. Stir in drained beans, undrained tomatoes, lemon, oregano, and pepper sauce, if desired. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes. 

Pretty!

Remove lemon. In a blender or food processor, place bean mixture. Cover, blend till smooth. Return to pan; heat through. 

I'm not sure I see the point of blending it. It was perfectly palatable (and much more attractive) as it was.

Meanwhile, wrap tortillas in foil, warm in 350 degree oven for 10 minutes. Place about ½ cup of the bean mixture onto each tortilla; fold edges over to cover. 

Well THAT sure looks like everyone's favorite emojis.

Serve with salsa and guacamole or sour cream. If desired, top with chopped tomato and snipped cilantro.

...but it gets better when you fold stuff up and garnish it.

My Rating: 4/5 "The burritos aren't much to look at, but they have nice flavor and a satisfying overall impression. I'd recommending getting bigger tortillas than the recipe suggests: If you get the little 6" ones then 1/2 cup of the bean mixture is going to ooze out of the sides the entire time you're eating it. But once you pair the burritos with the add-ons at the end of the recipe this is a tasty dish that's comfy to digest."