Tasty Planner - Recipe - Black Bean Burritos by Zdislaw

Instructions

Preheat the oven to 400° and grease a 9×13″ baking dish or similar-size casserole. Heat garlic cloves in a dry skillet over medium heat for 15 minutes, shaking the skillet occasionally to turn garlic. The skin that touches the skillet will char to a chocolate brown. Reduce the heat if garlic appears to be in danger of burning. When garlic is browned and somewhat soft, remove the skillet from the heat. Remove garlic; set aside. Off the heat, immediately add cumin and oregano to the skillet. Stir a few times to expose it all to the heat.

Meanwhile, combine tomatoes in a blender with jalapeno. Blend for 15 seconds. Peel garlic cloves when they are cool enough to handle and add them to the blender with toasted cumin and oregano and salt. Blend for 15 more seconds, until smooth.

Drain beans well and put them in the skillet. Add tomato sauce and simmer on medium heat to thicken, about 15-20 minutes. Sauce will be lumpy because of beans, but thick enough to stay where you put it in a tortilla.

As beans thicken, heat tortillas until they are warm and flexible (over gas flame, in microwave, on dry skillet, or in oven).

Spread generous 1/4 c. bean mixture across 1 tortilla in a long strip. Roll tortilla up to enclose filling. Place in casserole, seam side down. Repeat with remaining tortillas. Sprinkle with cheese and bake for 15 minutes, or until cheese is melted and burritos are hot throughout. Serve with sour cream and/or salsa, if desired.