Directions: |
Directions:1. Heat oil in a saute pan over medium heat. Add onion and garlic until soft and fragrant, approx 3 min or more until soft. Add seasonings (chili powder, cumin, and salt). Cook another few minutes until seasonings are fragrant. Add beans and the tomato puree and bring to a boil. Add another ½-1 cup water if sauce seems too dry. Once brought to a boil, turn the heat to low, mash the means with a potato masher and simmer for 5 minutes.
2. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix with ½ cup cilantro, jalapeno, and 4 oz of cheese.
3. Pre-heat oven to 350º F.
4. Spread ½ cup of the sauce on the bottom of the baking dish. Scoop about ¼ cup of the bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down with the seam parallel to the short sides of the dish. Use as many tortillas as necessary to fill the dish; you can lay some at the top or bottom to fill the pan.
5. Dip a pastry brush in remaining sauce and brush the ends of the tortillas and then pour the remaining sauce over the rolled tortillas.
6. Sprinkle the remaining cheese over the top, cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for 2-3 additional minutes until the cheese is slightly brown.
7. Garnish with remaining 1 tbs chopped cilantro. |
Personal
Notes: |
Personal
Notes: This recipe originally called for CORN tortillas to make enchiladas. Our local store did not have good kosher corn tortillas so I bought flour tortillas, which ended up making burritos! Still delish. If you make this with corn tortillas, microwave 5 tortillas at a time, or follow the package directions to soften them up, and proceed as with the flour tortillas.
|
This recipe for Black Bean Burritos is from