Bean Burritos

• 1 medium onion
• 2 to 3 medium to large fresh green chilies (such as ancho, anaheim)
• 1/2 to 1 jalapeno or Serrano pepper
• 1 1/2 Tbsp. olive oil
• 1/4 tsp. salt
• 1/2 tsp. dried oregano
• dash to 1/8 tsp. cayenne pepper
• warmed whole wheat tortillas
• 1 large sweet red bell pepper
• 1 to 2 cloves garlic, minced
• 2 to 3 tsp. chili powder
• 1/4 to 1/2 tsp. ground cumin
• 1 (16 oz.) can pinto beans with liquid

1. Cut onions in 1/2-inch slices.
2. Seed bell and chile pepper, cut in 1/2-inch slices.
3. Seed jalapeno, cut in half lengthwise. Cut into thin half rings.
4. Heat olive oil in large saute pan over medium heat.
5. When oil is sizzling, add onion, garlic and peppers. Sprinkle with salt, toss with oil to coat, then stir-fry about 1 minute.
6. Add chili powder, oregano, cumin and cayenne; cover and reduce heat and simmer about 2 to 3 minutes, until peppers are barely tender.
7. Stir in beans, liquid and all.
8. Increase heat to high and cook occasionally, stirring gently, until most of liquid evaporates and mixture thickens slightly.
9. Place beans, tortillas and garnishes on table and diners construct their own.
10. Makes 4 to 6 burritos.

onion, green chilies, serrano pepper, olive oil, salt, oregano, cayenne pepper, sweet red bell pepper, garlic, chili powder, ground cumin, pinto beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879541 (may not work)