Black Bean Burritos

1. 1

   Add the olive oil to a 3-quart saucepan over medium heat.

2. 2

   Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

3. 3

   Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

4. 4

   Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

5. 5

   Remove from the heat and discard the bay leaf.

6. 6

   Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chile flakes, if desired. Keep the bean mixture warm.

7. 7

   Transfer the tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them. Transfer them to your work surface.

8. 8

   Sprinkle each warm tortilla with 2 tablespoons of the cheese. Top with 1/2 cup hot bean filling in the center of each tortilla.

9. 9

   Fold 2 sides of the tortilla in over the bean filling, then roll up the burrito from an unfolded edge.

10. 10

    Place 1 burrito, seam side down, on each of 8 plates. Top with salsa and scallions.

No additional tips available.