Bean burritos with salsa mexicana

Yield: 10 burritos

Measure Ingredient
10 Flour tortillas
2½ cup Dried pinto beans
6 cups Water
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 * Typed for you by Karen Mintzias

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