Instructions:

Yield: 6 servings

4 ea Plum tomatoes
1 cup Green onions, finely chopped
1 ea Celery rib, chopped
3 ea Garlic cloves, minced
2 tbsp Olive oil
6 cup Black beans, cooked

Plunge tomatoes into boiling water for 30 seconds. Remove from water with a slotted spoon & slide off skins. Chop & set aside.

Saute green onions, celery & garlic in oil over medium heat until tender, give it about 5 minutes. Add the beans & reduce the heat to low. As the beans are cooking, mash them with a potato masher or a strong fork (Mark's Note: I stress a strong fork, I've mangled several doing this). Add tomatoes & simmer for 10 minutes. Serve hot.

Roll up in warmed flour tortillas topped with fresh salad vegetables & jalapeno chiles.