| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian, Vegan | 10 | Burritos |
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 coriander (cilantro) |
| 1 | Green onion; chopped |
INSTRUCTIONS
SALSA MEXICANA 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. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998
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