Ingredients

10 flour tortillas
2 1/2 C. dried pinto beans
6 C. water
2 medium onions diced
1 pinch salt (optional)
Salsa mexicana:
1 1/2 medium ripe tomatoes diced
1/4 C. diced jalapeno peppers
1/2 medium onion diced
1 Tbsp. chopped fresh coriander (cilantro)
1 green onion chopped

Cooking Instructions

Wash and drain the beans. In a large pot bring the beans, water, onions, and salt to a boil. Lower the heat and cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours). Blend the ingredients for the salsa in a small bowl. Set aside. Drain and mash the beans with a potato masher or electric mixer. Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 8 to 10 minutes. Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito. Makes 10 burritos and 1 1/2 C. salsa.
 
 
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