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Bean burritos with salsa mexicana
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| Artist: |
_ |
| Categories: |
Central American, Entrees, Mexican, North American, South American, Vegetarian |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 10
| | Flour tortillas | | 2 1/2
| cup | Dried pinto beans | | 6
| cup | Water | | 2
| med | Onions, diced | | 1
| pinch | Salt (optional) | | | SALSA MEXICANA | | 1 1/2
| med | Ripe tomatoes, diced | | 1/4
| cup | Diced jalapeno peppers | | 1/2
| med | Onion, diced | | 1
| tbsp | Chopped fresh coriander | | | -- (cilantro) | | 1
| | Green onion, chopped |
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Procedures:
| 1 | Wash and drain the beans. | | 2 | In a large pot bring the beans, water, onions, and salt to a boil. | | 3 | Lower the heat, cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours). | | 4 | Blend the ingredients for the salsa in a small bowl. | | 5 | Set aside. | | 6 | Drain and mash the beans with a potato masher or electric mixer. | | 7 | Preheat oven to 350 degrees. | | 8 | Wrap the tortillas in foil and heat in oven for 8 to 10 minutes. | | 9 | Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito. | | 10 | Makes 10 burritos and 1-?cups salsa. | | 11 | * |
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