Recipe - Microwave Black Bean Burritos

2 teaspoon Vegetable oil
1 small Onion, finely minced
1 small Jalapeno pepper, seeded,
finely minced
1 Clove garlic, minced
One fourth teaspoon Ground cumin
One fourth teaspoon Dried oregano
One fourth teaspoon Chili powder
1 pn Ground coriander seeds
16 ounce Black beans, rinsed, drained
3 tablespoon Water
Salt
Freshly ground pepper to
taste
One half Avocado, pitted, peeled,
minced
1 Plum tomato, minced
1 Scallion, minced
1 tablespoon Minced fresh coriander
(cilantro)
2 teaspoon Fresh lime juice
1 pn Grated lime zest
4 Flour tortillas, warmed

Info: posted by Perry Lowell, April 1993 from Good Food magazine, October
1988

This recipe gets 30% or less of its calories from fat. This is not a low
sodium recipe, however eliminating added salt can reduce sodium content.

Makes 2 servings.

Garnishes: shredded romaine lettuce, cut or sliced up red onion, grated Monterey
Jack cheese, and sour cream.

1. Stir oil, onion, jalapeny, and garlic together in 9inch glass pie
plate. Cover with plastic wrap, leaving one corner open for vent.
Microcook on HICH power 1 minute. Stir in cumin, oregano, chili powder,
and ground coriander; microcook, covered and vented, 1 minute. Stir in
beans and water; microcook, covered and vented, 2 minutes. Transfer 1/2
cup bean mixture to blender or food processor and puree. Stir back into
remaining beans. Season to taste with salt and pepper.

2. Combine avocado, tomato, scallion, fresh coriander, lime juice, and
zest in small bowl. Season salsa to taste with salt and pepper.

3. When ready to serve, microcook beans, covered and vented, until very
hot, 13 minutes. Serve beans with tortillas, salsa, and garnishes.

Nutrition Information per Tablespoon: 573 calories 22 g protein 80 g
carbohydrates 19 g fat (29% of calories) 548 mg sodium 0 mg cholesterol

Posted to MealMaster Recipes List, Digest #154

Date: Sun, 02 Jun 1996 17:20:44 0400

From: Helene Rotondo Helene.Rotondo@csionline.com