Dish of the Week: Black Bean, Carrot, and Pepper Burritos

kristininherkitchen.blogspot.com

1 15-ounce can black beans, rinsed and drained

1 large carrot, chopped

1 large red bell pepper, chopped

1/2 cup coarsely grated Monterey Jack

1/2 cup chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon ground cumin

2 teaspoons ground coriander

4 large flour tortillas

Preheat the oven to 375°F and put a baking dish on the middle rack. Heat the olive oil in a large pan over medium-high heat. Add carrots and peppers and leave to brown, 2-4 min. Stir in cumin and coriander. Cook, stirring occasionally, until spices are toasted and vegetables soft, 3-5 min. Add black beans and 1/2 cup water; simmer until almost all the water is gone, another 3-5 min. Remove from heat. Put tortil- las directly on the oven rack for 30 seconds or so, until soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over filling, then tuck in the sides. Fold the tortilla over the rest of the way to close it and seal in ingredients. Put burritos side by side in the dish. Cook for 10 min, until tortillas toast and filling gets hot. Remove from oven and sprinkle the rest of the cheese over. Bake for another 5 min, or until cheese melts. From www.cookthink.com.