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Ingredients:
1 lb dried black beans, soaked overnight
2 medium onions, quartered
6 cloves garlic
4 jalapenos
2 tsp salt
1/4 cup fresh cilantro, chopped
BURRITOS
1 onion, cut in strips
1 bell pepper, cut in strips
1 zucchini, sliced
1 tbsp olive oil
4 10 warm flour tortillas
Instructions:
Drain beans. Bring beans and water to cover to a boil in a Dutch
oven; reduce heat and simmer 1 hour, adding water as needed. Process
onions, garlic, jalapenos and 1 cup water in a processor until finely
chopped. Add to beans and cook a half hour or until beans are tender.
Stir in salt and cilantro. Yield: 6 cups.
BURRITOS: Saute vegetables in olive oil until crisp-tender. Spoon
vegetables evenly down centers of tortillas; top with 1/4 cup black
beans and roll up.
250 cal; 8 gr fat; 29% fat. Source: Southern Living. From: Waldine Van
Geffen vghc42a@prodigy.com.
From the MM database of Judi M. Phelps jphelps@slip.net or
jphelps@best.com
Servings: 4
Other things are just food. But chocolate's chocolate. Patrick Skene Catling
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Veggie Burrito Recipe brought to you by Mexican Recipes To-Go
