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Be careful when working with Jalapeno
peppers, they have oils that can burn the eyes, lips and skin. Wear gloves
and wash your hands well after working with these peppers. Makes 3
main dish servings. |
| Quantity |
Ingredients |
Preparation Notes |
| 8 oz |
Dry Black Beans
or 2 - 15 oz Cans |
- Cook dry beans, rinse and drain or rinse and drain
canned beans, set aside.
- Note - to cook dry beans, cover beans with water,
cover and bring to a boil. Reduce heat and simmer for 2 minutes
uncovered. Let stand for one hour, drain and rinse
- In a Dutch Oven, cook onion, garlic, peppers,
chili powder and cumin in hot oil until tender, stirring occasionally.
- Stir in drained beans, tomatoes, lemon, oregano,
salt and pepper sauce.
- Bring to a boil, then reduce heat and simmer
uncovered for about 15 minutes until thick.
- Remove lemon
- In a blender or food processor, place 1/3 of the
bean mixture and blend until smooth
- Repeat with remaining mixture
- Return to pan when to heat through
- Wrap tortillas in foil and warm in 350 degree oven
for ten minutes.
- Place about 1/2 C of the bean mixture on each
tortilla, fold edges over to cover.
|
| 1 |
Med Onion,
finely chopped |
| 2 |
Cloves Garlic,
minced |
| 1 - 2 |
Jalapeno
Peppers, seeded and finely chopped |
| 1 Tbsp |
Chili Powder |
| 1 tsp |
Cumin Powder |
| 1 Tbsp |
Olive Oil or
Cooking Oil |
| 1 - 16 oz can
|
Tomatoes, cut
up |
| 1 |
Lemon Slice -
1/4" thick |
| 1 tsp |
Dried Oregano,
crushed |
| 1/4 tsp |
Salt |
| Dash |
Hot Pepper
Sauce (optional) |
| 6 |
6" Flour
Tortillas |
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Salsa |
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Guacamole or Low Fat Sour Cream |
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Chopped Tomato
(optional) |
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Snipped
Cilantro (optional) |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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