Categories: Main Dishes

Ingredients

• 2 15 oz cans black beans
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-2 jalapeno peppers, seeded and finely chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tbsp olive oil or cooking oil
• 1 16 oz can tomatoes, cut up
• 1 1/4 inch thick lemon slice
• 1 tsp dried oregano, crushed
• dash bottled hot pepper sauce (opt.)
• 6 flour tortillas

Directions

1. In a large sauce pan, cook onions, garlic, peppers, chili powder, and cumin in hot oil till tender, stirring occasionally. Stir in drained beans, undrained tomatoes, lemon, oregano, and pepper sauce, if desired. Bring to a boil, reduce heat. Simmer, uncovered, about 15 minutes or till thick.

2. Remove lemon. In a blender, place one third of bean mixture. Cover, blend till smooth. Return to pan, heat through. Place about ½ cup of bean mixture into each tortilla, wrap and place in pan. Cover with salsa and/or guacamole.

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