These were on the menu for tomorrow night, but I got home about an hour too late for what I had planned, so I threw this together instead. I had a rough idea of what I wanted, but I will admit the result is about ten times better than what I expected! They were so good!
1 can (15 oz.) black beans, drained and rinsed
2 t. ground cumin
2 T. oil
1/2 large onion, diced
2 cloves garlic, minced
about 1/2 jalapeno, seeded and diced
1 can (14.5 oz.) diced tomatoes, partly drained
1/2 t. ground chile
about 1/2 c. grated cheddar cheese
1 pkg. tortillas (I used Guerrero's Tortillas de Harina Fresquiricas 'cause Mike says they're the best other than homemade)
1. In a small sauce pan, heat black beans with a little water (maybe 1/2 can) and cumin over medium-high heat. Bring to a light boil, reduce heat and allow to simmer until water has reduced to a couple tablespoons.
2. Meanwhile, in a large fry pan, heat oil over medium heat. Add onion and garlic; cook until soft and translucent. Add jalapeno and diced tomatoes. Turn up heat and bring to a light boil; reduce heat and allow to simmer until sauce has thickened. Add ground chile. Add beans to tomato sauce. Remove from heat and stir in grated cheese until melted.
3. On a flat griddle, over medium-low heat, lay out tortillas. Cook until light golden color on each side. Fill with bean-and-sauce mixture; roll into burrito and serve with salsa and sour cream (or yogurt if you're Mum).