Black Bean Burritos

1 cup finely chopped onions 1 cup sliced mushrooms
1/2 cup chopped celery 1 (15 oz.) can black beans,  rinsed and drained
1 cup cooked chicken, cubed 1 (16 oz.) can chopped tomatoes
or shredded (I use one can of chicken)
1 Tbsp lemon juice 1 can green chilies
1 Tbsp chili powder 2 cloves garlic, minced
1 tsp ground cumin 1 tsp oregano
1/2 tsp bottled hot pepper sauce 8 7-8 inch flour tortillas
      (optional)
1/2 cup salsa 1/2 of a small avocado, peeled and chopped
Sour cream (optional)

In a large sauce pan cook the onion, mushrooms, and celery in oil.  Stir in black beans, undrained tomatoes, lemon juice, green chilies, chili powder, garlic, cumin, oregano, and pepper sauce.  Bring to boiling, reduce heat and simmer uncovered about 15 min. or until thick.

In a blender place 1/4 of the bean mixture (about 1 cup)  Blend until smooth.  Return blended mixture to bean mixture in the saucepan.  Heat through.  Serve in tortillas with avocado, sour cream, and salsa.  Or make each individually and place in a 9x13 pan and heat in the oven.  Makes 4 main dish servings.  If you do not want to add chicken then add an additional can of black beans.

This is one Rachel shared with me and it has become a favorite with Dad and me.