Yield: 4 Servings
|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.
CHILE-HEADS DIGEST V3 #010
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .