Ingredients
1 Tablespoon canola oil
3/4 cup onion, chopped
2 medium cloves garlic, minced
1/2 teaspoon jalopeno pepper, seeded and finely minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (19 ounce) can black beans, drained and rinsed
1 Tablespoon water
1 Tablespoon, plus 1teaspoon red wine vinegar
1 Tablespoon tomato paste
1/2 teaspoon GOLDEN BLOSSOM HONEY
salt pepper to taste
8 8-inch flour tortillas
salsa
yogurt or sour cream (optional)
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large skillet, preferably non-stick, heat oil then add onions, garlic, jalapeno, cumin and oregano. Saute, stirring frequently, until onions are cooked to a golden brown. Add black beans, water, vinegar, tomato paste and honey. Stir occasionally, until the beans begin to turn to a paste, approximately 10 minutes. Salt and pepper to taste. Heat tortillas (preferably one at a time) in a non-stick skillet until soft, approximately 20-30 seconds per side, being very careful not to burn. Place tortilla on clean work surface. Spread 1/2 cup of black bean mixture on the tortilla and roll up. Repeat with the remaining black beans and tortillas. Using a sharp knife, slice into bite size pieces. Serve with salsa and sour cream or yogurt. Yields: 32 pieces.
