Bean Burritos with Salsa Mexicana
Yield: 10 servings
10 flour tortillas
2 1/2 c dried pinto beans
6 c water
2 md onions, diced
1 pn salt (optional)
1 1/2 md ripe tomatoes, diced
1/4 c diced jalapeno peppers
1/2 md onion, diced
1 tb chopped fresh (cilantro
1 green onion, chopped
Wash and drain the beans. In a large pot bring the beans, water,
onions, and salt to a boil. Lower the heat, 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
Makes 10 burritos and 1-1/2 cups salsa.