Name: Bean Burritos with Salsa Mexicana
Ingredients: 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

Bean Burritos with Salsa Mexicana

Ingredients

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

Instructions

Yield: 10 servings. 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 1-1/2 cups salsa.