- Salsa:
- 1 1/2 tomatoes, medium, ripe
- 1/4 cup jalapeρo peppers, diced
- 1/2 onion, diced
- 1 tablespoon cilantro, chopped
- 1 green onion, chopped
- Filling:
- 2 1/2 cups pinto beans dried
- 6 cups water
- 2 onions diced
- 1 pinch salt, optional
- 10 flour tortillas
This recipe makes 10 burritos and 1-1/2
cups salsa..
1. Blend the ingredients for the salsa in a
small bowl. Refrigerate.
2. 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).
3. Drain and mash the beans with a potato
masher or electric mixer.
4. 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.
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