Meatless Monday Magic with Black Bean Burritos and Moosewood

I prefer to cook dried beans from scratch since I use Rancho Gordo beans and they are awesome! Plus, cooking them myself allows me to control the salt, flavorings, and any additives. I kind of like my bean burrito filling to be partially pureed, not completely smooth, but I don’t always like the texture when none of the beans are pureed. Anyway, I looked for some black bean burrito recipes on line and couldn’t find anything that appealed. So, I remembered a recipe from the Moosewood Cooking at Home Cookbook, which is a really nice little cookbook for a black bean dip which could be used as a burrito filling. I had soaked and cooked about 1 cup of midnight black beans. In a small skillet, and a small amount of oil, I sauteed a small onion and a minced large clove of garlic for about five minutes. I put the strained beans (reserving the cooking liquid), the onion, the garlic into my food processor. Next I added about 1 t. of salt, some chili powder, oregano, cumin, and whirred it until it was partially smooth. I poured in about 1/4 c. of the cooking liquid, and voila! the filling was done. Using a large flour tortilla, I spread out about 2/3 c. of the bean filling, added 2 T. salsa, some cheddar cheese, and wrapped it up. Into the microwave for about 1 1/2 minutes. A dollop of light sour cream and yum! Lunch. When I make this again, I’ll add about a T. of chipotle peppers in adobo sauce, chopped, and also a T. of fresh lime juice. But this was excellent!

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