Black Bean Burritos

4 ServingsPrep/Total Time: 25 min.
Ingredients

* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (4 ounces) chopped green chilies
* 1/4 cup chopped onion
* 1/4 cup chopped green pepper
* 1/4 cup chopped sweet red pepper
* 1 tablespoon canola oil
* 3 teaspoons chili powder
* 1/2 teaspoon minced garlic
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground cumin
* 1/8 teaspoon salt
* 8 flour tortillas (8 inches), warmed
* 1 cup (4 ounces) shredded Monterey Jack cheese
* Salsa and sour cream

Directions

* Place beans in a large microwave-safe bowl; mash lightly (I just did it on the stove and heated it up as I added the ingredients). Stir in the chilies, onion, peppers, oil, chili powder, garlic, oregano, cumin and salt. Cover and microwave on high for 2-3 minutes or until heated through, stirring once. Spread about 1/4 cup bean mixture down the center of each tortilla. Top with 2 tablespoons cheese; roll up. Place seam side down in an ungreased 11-in. x 7-in. microwave-safe dish.
* Cover with a damp microwave-safe paper towel. Microwave on high for 25-40 seconds or until heated through. Serve with salsa and sour cream.
(I used those tortillas that you get from Costco that aren't precooked and we cooked them and then just assembled everything at the table and didn't heat them up again because tortilla and beans were warm already. The boys all really liked them. I also doubled recipe to feed our family).
Yield: 4 servings.

Pork Tortillas

I had a request to put these recipes on here...


Pork Tortillas


3 pounds pork roast or pork loin
2 cloves garlic, minced
1 tablespoon cumin
1 small can green chiles, chopped
1 tablespoon salt
1 pound dried pinto beans
2 tablespoons chili powder
1 teaspoon oregano

Brown pork roast in a pan on the stove. Put in crockpot. Add remaining ingredients and fill crockpot with water. Cook on low for 8 hours. When it is done, spoon out the beans. Shred the roast. Serve in flour tortillas.

Sweet Pork Tortillas

3-4 lb beef/pork roast

1 bottle red taco sauce

1 can of Coke soda (12 oz)

1 cup brown sugar

1 Tbls cumin

Place roast in a crock-pot or roasting pan. Fill with water until ½ of the roast is covered. Cook until the roast shreds easily (about 3 hours). Take roast out and shred meat. Discard water from pan. Put listed ingredients into pan, stir, then added shredded meat and cook for another 2-3 hours on low settings. Can use meat for tacos, salads, burritos, chimichangas etc.

South of the Border Sandwiches

8 sandwich rolls, split open or 1 loaf french bread

1/2 cup olives, chopped

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/2 cup mayonnaise

1/3 cup sour cream

1/3 cup green onions, chopped

3/4 to 1 pound turkey, thinly sliced

2 medium tomatoes, thinly sliced

2 ripe avocados, sliced

3/4 cup cheddar cheese, shredded

3/4 cup pepper jack or Monterey Jack cheese, shredded

In a bowl, combine olives, chili powder, cumin and salt; set aside 2 T of this mixture. Add the mayo, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 1 T of the mayo mixture on each slice or roll. Top with slices of turkey and tomatoes. Spread with another tablespoon of the mayo mixture. Top with sliced avocados and cheeses. Sprinkle with the reserved 2 T of olive mixture.

Bake at 350 for 15 minutes or until heated through. Makes 8-10 servings