8 oz. dried black beans or 30 oz. canned black beans
1 medium onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. ground cumin
5 Tbsp. vegetable oil
1 can (16 oz.) diced tomatoes, undrained
Lemon slice
1 tsp. dried oregano, crushed
¼ tsp. salt
Dash hot pepper sauce (optional)
6 flour tortillas

Garnishes:
Salsa
Avocado
Chopped fresh tomato
Chopped cilantro
Grated soy cheese

Soak beans in water overnight. In a Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce heat and simmer, uncovered, for 1 to 2 hours, or until beans are done. Drain. (If using canned beans, rinse and drain beans and set aside)

In a Dutch oven, add oil and cook onion, garlic, peppers, chili powder and cumin until onion is translucent, stirring constantly. Add beans, tomatoes, lemon, oregano, salt (omit salt if using canned beans), and pepper sauce, if desired. Bring to boiling, reduce heat, and simmer, uncovered, about 15 minutes or until thick. Remove lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to pan and heat through.

In the meantime, wrap the tortillas in foil and warm at 350 degrees F for about 10 minutes. Place about ½ cup of the bean mixture onto each tortilla and fold the edges over to form a packet. Serve with salsa and guacamole. If desired, top with chopped tomato, snipped cilantro, and grated soy cheese (if desired).