12 flour tortillas, 10-inch diameter. 3 cups drained canned black beans. 1 1/2 cups finely chopped red onion. 3 cups Monterey Jack cheese. 3 avocados, peeled, pitted and cut into chunks. 6 tablespoons of cilantro. 1 cup of salsa.
Using one tortilla a time, spread 1/4 cup of black beans in the center. Top beans with 1 tablespoon of onion and 1/4 cup of cheese. Roll tortilla gently to enclose filling.
Repeat for all tortillas. Transfer burritos seam sides down to a Dutch oven. Bake for 15 to 20 minutes at 350-degrees. Top each burrito with avocado, cilantro and salsa.
* If you like simple, hearty recipes check out “101 Things to do with a Dutch Oven” (Gibbs Smith publishing, ISBN 1-58685-785-1). Most recipes require ingredients commonly found in your kitchen. The book is small (about 7 inches by 5 inches) so it won’t take up much space in your kitchen box.