Black Bean & Cheddar Burritos

Makes 4 burritos, serving 2 to 4. They make great leftovers so I always make at least 8.

INGREDIENTS:

Sauce:

  • 1 14-ounce can whole tomatoes, drained

  • 1 garlic clove

  • 1 Tablespoon minced seed fresh or pickled jalapeno chili, or to taste

Burritos:

  • 4 10-inch flour tortillas

  • 1 cup drained canned black beans

  • ¼ cup finely chopped red onion

  • ¼ cup finely chopped green bell pepper

  • 1 cup grated sharp Cheddar cheese (about ¼ pound)

  • 1 Tablespoons chopped fresh cilantro

 PREPARATION:

  1. In a blender puree the tomatoes with the garlic and the jalapeno and transfer the sauce to a small saucepan.  Simmer the sauce for 10 to 15 minutes, or until it is thickened, and keep it warm.

  2.  Working with one tortilla at a time, spread ¼ cup of the beans in a line down the center of each tortilla, top the beans with 1 tablespoon of the red onion, 1 Tablespoon of the bell pepper, and ¼ cup of the Cheddar, and roll the tortilla gently around the filling to enclose the filling.  Transfer the burritos carefully, seam sides down, to a baking dish large enough to hold them in one layer.  Cover the baking dish tightly with foil and bake the burritos in a preheated 400° oven for 10 to 15 minutes, or until they are heated through.

  3.  Optional: Heat a skillet to medium-high and brown the wrapped burritos until crispy.

  4.  Stir the cilantro into the sauce and serve the burritos topped with some of the sauce.

RecipesSusan JohnsonComment