BBBURITO.TXT                                                     D-50

                  BLACK BEAN AND CHEESE BURRITOS

  2 green onions, thinly sliced      1 clove garlic, minced
  1 Tbs olive oil                    1 15 oz can black beans, undrained
  1 1/2 cups salsa, divided          2 cups shredded sharp cheddar
  8 flour tortillas                    cheese, divided
  sliced black olives (optional)     sour cream (optional)
  chopped fresh cilantro (optional)

 1. Heat the oven to 400 degrees.

 2. In a large skillet, cook the onions and garlic in the olive oil for
    2 minutes.

 3. Add the beans and 1/2 cup salsa.  Stir, mashing some of the beans.
    Heat through.

 4. Remove from heat, stir in 1 1/2 cups cheese until melted.

 5. Spread 1/3 cup bean mix in the center of a tortilla.  Fold sides
    over the mix, roll from the bottom, and place seam side down in a
    lightly greased 11 X 7 inch baking dish.

 6. Spread remaining salsa over the tortillas, sprinkle with remaining
    1/2 cup cheese.

 7. Bake for 15 minutes or until hot and cheese is melted.

 8. Top with optionals, if desired.  Serves 4.


 TACOSVBR.TXT

        TACOS VERDE (GREEN), BLANCO (WHITE), Y (AND) ROJO (RED)

  2 cups chopped cooked chicken      1 small onion, chopped
  2 Tbs cooking oil                  1 8 oz can tomato sauce
  1/2 tsp crushed red pepper         1/4 tsp salt
  12 taco shells                     2 cups mashed avocado
  1/2 cup sour cream

 1. Sautee onion in 1 tablespoon oil until tender.

 2. Stir in tomato sauce, pepper, and salt.  Simmer, covered, for 5 min.

 3. Stir in the chicken.  Heat through.

 4. Warm the taco shells per package dorections.

 5. Spoon a little meat mix, avocado, and sour cream in each shell.
    Makes 6 two taco servings.