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 coriander (cilantro); 1 Green onion; chopped

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Main dish, Vegetarian, Vegetables	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 * Typed for
you by Karen Mintzias

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