A New Ingredient

I mentioned earlier this month that I am again on a search for new recipes.  Many of the recipes involve beans or fresh veggies from the garden.  We tried these burritos on Saturday.  While it was not a phenomenal recipe ... it did introduce us to chipotle chilies in adobo sauce.  There was definitely some fire and a pleasant smokey smell and taste to this new ingredient.  It was a quick, light, easy meal.

South-of-the-Border Burritos

2 Tbls veg oil

1 large onion, chopped (1 c)

6 cloves garlic, finely chopped

1 can  (15 oz) black beans, rinsed, drained, and mashed

1 - 2 tsp finely chopped drained chipotle chilies in adobo sauce (from 7 oz can)

4 tortillas (8-10 inch)

1 c shredded cheese (4 oz)

1 large tomato, chopped (1 c)

In nonstick skillet, heat oil over med-high heat.  Cook onion and garlic in oil 6-8 minutes, stirring occasionally, until onion is tender.  Stir in beans and chilies.  Cook, stirring frequently until hot.

Place 1/4 of bean mixture on center of each tortilla.  Top with cheese and tomato.  Fold up.

On a different note.  Our shopping trip yielded a new pair of tennis shoes and some athletic socks.  Thanks mom and dad!