If you have the time, buy dry beans and soak overnight. Boil in a pot of water until soft – tastes so much better than canned stuff… If you don’t have time, then go ahead and use canned beans.
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons olive oil
two cans black, pinto, or pink beans, rinsed and drained
1 cup tomato sauce
2 teaspoons ground cumin and/or chili powder
jalapeño chilies if desired, seeded and chopped
1/4 cup chopped fresh coriander, if desired
twelve 7- to 8-inch flour tortillas warmed
1 1/2 cups grated Monterey Jack
guacamole and tomato salsa and sour cream
Make the filling:
In a large heavy skillet, cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened. Add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, cumin, chilies, salt and black pepper to taste. Cook, stirring, for 5 minutes, or until it is thickened slightly, and stir in the coriander (if desired).
Working with 1 warmed tortilla at a time, spread about 3 tablespoons of the filling down the center of each tortilla. Sprinkle cheese on top and roll the tortillas, keeping ends open. Arrange the burritos in one layer in a baking dish. Sprinkle with more Monterey Jack (optional) and bake, covered with foil, in the middle of a preheated 350°F. oven for 15 minutes.
Serve with this fabulous guacamole and/or salsa and sour cream.