1 (16 ounce) can black beans
1/2 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1 small jalapeno, chopped
salt, to taste

In a medium saucepan, combine beans, onion, jalapeno, and garlic. Bring to a boil and stir. Reduce heat to medium-low. Add cilantro and salt. Simmer for 5 minutes, and serve.

It is easy to make a bunch of these ahead of time and save them for later use.

2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup vegetable shortening
3/4 cup water, warm

Mix together the flour, salt, and baking powder. Cut in the shortening until the mixture has a mealy appearance. Slowly add the water while mixing. Form the dough into a ball. Place the ball on a floured board and knead until firm (about 2 minutes). Divide into 12 small balls.
Cover and allow to rest for 30 minutes. Roll each ball into a thin 7 inch tortilla. Heat a heavy skillet. Cook the tortilla for 1 minute per side. Wrap in a damp towel. Serve immediately.

1 can Pinto beans (16 oz)
1 cup Brown rice; cooked
1/2 cup Onions; frozen, chopped
1/2 cup Green peppers; frozen, chopped
1/2 cup Corn; frozen
Chili powder; dash
Cumin; dash
Garlic powder; dash
3/4 cup Water
Salsa, low sodium
10 Tortillas, whole wheat

Toppings:
Lettuce, chopped
Scallions; chopped
1 Tomato; chopped

Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Drain and rinse the beans and place in a skillet and mash with a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient. I got more servings out of the recipe than the book got out of the original recipe, so I guess I put less mixture on each tortilla.

Serves 10

I made this demonstration video on how to make a Spanish Potato Tortilla awhile back but I never posted it. I figured why not? This is a pretty simple dish that combines some good flavors. I’ll be posting some new high quality videos soon! Stay tuned…