Black Bean Burritos

· Makes 8 half-cup servings.

· 1 tablespoon Virgin Coco de Manila Culinary
Lauric Oil
· 2 green bell peppers, cut into 1/2-inch dice
(about 2 cups)
· 3 cloves garlic, minced
· 2 teaspoons dried oregano
· 2 teaspoons ground cumin
· 1 14 1/2-ounce can no-salt-added diced tomatoes
· 1 4-ounce can chopped green chiles
· 2 15 1/2-ounce cans black beans, rinsed
· 3 tablespoons red wine vinegar
· 8 7-inch whole wheat tortillas
· 1/2 cup grated Monterey Jack cheese

Instructions:

Heat the Virgin Coco de Manila Culinary Lauric Oil in a Dutch oven over medium heat. Add bell peppers, garlic, oregano and cumin; cook, stirring, until softened, about 4 to 5 minutes. Add tomatoes, green chiles, beans and vinegar. Return to a simmer; reduce heat to medium-low and cook, stirring occasionally, until thickened, about 25 minutes. Add a little water if liquid evaporates too quickly.

Meanwhile, preheat oven to 300 degrees. About 15 minutes before the beans are ready, wrap tortillas in foil and bake until heated through, 10 to 15 minutes.

With the back of a large spoon, coarsely mash some of the beans. Spoon about 1/2 cup of the filling into each tortilla, sprinkle with 2 tablespoons of cheese, wrap and serve.

Adapted from "The Eating Well Diabetes Cookbook" by Joyce Hendley and the editors of Eating Well