|2½ cup||Dried pinto beans|
|2 mediums||Onions; diced|
|1 pinch||Salt (optional)|
|1½ medium||Ripe tomatoes; diced|
|¼ cup||Diced jalapeno peppers|
|½ medium||Onion; diced|
|1 tablespoon||Chopped fresh coriander (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 burrito.
Makes 10 burritos and 1-½ cups salsa.
Source: The Compassionate Cook - by Ingrid Newkirk and PETA
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