Bean burritos with salsa mexicana
10 burritos
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Flour tortillas | |
| 2½ | cup | Dried pinto beans |
| 6 | cups | Water |
| 2 | mediums | Onions; diced |
| 1 | pinch | Salt (optional) |
| *SALSA MEXICANA* | ||
| 1½ | medium | Ripe tomatoes; diced |
| ¼ | cup | Diced jalapeno peppers |
| ½ | medium | Onion; diced |
| 1 | tablespoon | Chopped fresh coriander (cilantro) |
| 1 | Green onion; chopped | |
Directions
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 * Typed for you by Karen Mintzias