Black bean burritos #3

Yield: 4 Servings

Measure Ingredient
2 \N Chipotle peppers
1½ tablespoon Olive oil
1 large Onion; finely chopped
3 \N Cloves garlic; minced
1 teaspoon Ground cumin
1 teaspoon Dried oregano (up to)
3 tablespoons White wine or bean cooking liquid
4 teaspoons Red wine vinegar
1 tablespoon Tomato paste
\N \N Salt and pepper
3½ cup Cooked black beans (up to)
10 \N Flour tortillas
\N \N Salsa of choice
2 tablespoons Sour cream


Date: Sun, 9 Jun 1996 22:49:02 -0400 From: LongRon@...

Following, is a pretty good bean burrito recipe. I decided to cook today instead of starting on the Ark, even though it's still raining here in Louisville, and forecasted through Thursday.

Heat oil, add onion, garlic, chipotle, cumin and oregano. Cook 4-5 minutes. Stir in wine, vinegar, tomato paste, salt, pepper and beans. Cook 5-10 minutes. Mash ½ bean mixture with potato masher. Add back to remaining beans. Spread ⅓ bean mixture on tortilla. Roll up tortilla, and cut in slices. Serve with salsa and sour cream.

From: Steven Raichlen's "High Flavor Low-Fat Vegetarian Cooking".

My additions are a couple of habs in the beans while they are cooking, along with an onion and bay leaf.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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