Title: Veggie Burrito
Categories: Bean Mexican
Yield: 4 Burritos

1	lb	Dried black beans; soaked overnight
2	md	Onions; quartered
6		Cloves garlic
4		Jalapenos
2	ts	Salt
1/4	c	Fresh cilantro; chopped
BURRITOS
1		Onion; cut in strips
1		Bell pepper; cut in strips
1		Zucchini; sliced
1	tb	Olive oil
4		10" warm flour tortillas

Drain beans. Bring beans and water to cover to a boil in a Dutch oven; reduce heat and simmer 1 hour, adding water as needed. Process onions, garlic, jalapenos and 1 cup water in a processor until finely chopped. Add to beans and cook a half hour or until beans are tender. Stir in salt and cilantro. Yield: 6 cups.

BURRITOS: Saute vegetables in olive oil until crisp-tender. Spoon vegetables evenly down centers of tortillas; top with 1/4 cup black beans and roll up.

250 cal; 8 gr fat; 29% fat. Source: Southern Living. From: Waldine Van Geffen vghc42a@prodigy.com.

From the MM database of Judi M. Phelps jphelps@slip.net or jphelps@best.com By "Ray" on May 8, 1997

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