Black Bean Burritos

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Black Bean Burritos
 Categories: Mexican, Vegetarian, Main dish
      Yield: 3 servings
 
      8 oz Black Beans; Dry*, OR               1 ts Ground Cumin
     30 oz Black Beans; Canned                 5 tb Olive Or Vegetable Oil
      1 md Onion; Finely Chopped              16 oz Tomatoes; Cut Up, 1 Can
      2    Garlic Cloves; Minced               1    1/4-Inch Thick Lemon Slice
      1    Jalapeno Pepper; Seeded And         1 ts Dried Oregano; Crushed
           -Finely Chopped, Up To Two        1/4 ts Salt
           -Can Be Used Or To Taste            1 ds Hot Pepper Sauce; (Optional)
      1 ts Chili Powder                        6    Flour Tortillas

---------------------------------GARNISHES---------------------------------
           Salsa                                    Chopped Tomato; (Optional)
           Guacamole                                Snipped Cilantro
 
  Cook the dry beans*.  Rinse and drain the cooked or canned beans and set
  aside.  In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili
  powder and cumin in hot oil, until tender, stirring occasionally. Stir in
  the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if
  using the canned beans), and pepper sauce, if desired.  Bring to boiling,
  reduce the heat, and simmer, uncovered, about 15 minutes or until thick.
  Remove the lemon.  In a blender container or food processor bowl, place one
  third of the mixture, cover, and blend until smooth.  Repeat with the
  remaining beans.  Return to the pan and heat through.  In the meantime,
  wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10
  minutes.  Place about 1/2 Cup of the bean mixture onto each tortilla. and
  fold the edges over to form a packet.  Serve with salsa and guacamole If
  desired, top with chopped tomato and snipped cilantro.
  
  * TO COOK THE DRY BEANS:
  
  To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and
  enough water to cover.  Bring to boiling then reduce  the heat and simmer,
  uncovered, for 2 minutes.  Remove from the heat, cover, and let stand for 1
  hour.  (Or without cooking, soak the beans overnight.)  Drain the beans and
  rinse.  In the same Dutch oven combine the beans and 5 cups of water or
  vegetable broth.  Bring to boiling, reduce the heat, cover and simmer for 1
  to 1 1/2 hours or until tender.