Bean Burritos with Salsa Mexicana
.
Yield
10 servingsPrep
10 minCook
10 minReady
28 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
flour tortillas
|
*
|
| 2 ½ | cups |
pinto beans
dried |
|
| 6 | cups |
water
|
|
| 2 | medium |
onions
diced |
|
| 1 | pinch |
salt
optional |
*
|
| Salsa mexicana | |||
| 1 ½ | medium |
tomatoes
diced |
|
| ¼ | cup |
jalapeño pepper
diced |
*
|
| ½ | medium |
onions
diced |
|
| 1 | tablespoon |
coriander
fresh |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
flour tortillas
|
*
|
| 591 | ml |
pinto beans
dried |
|
| 1.4 | l |
water
|
|
| 2 | medium |
onions
diced |
|
| 1 | pinch |
salt
optional |
*
|
| Salsa mexicana | |||
| 1.5 | medium |
tomatoes
diced |
|
| 59 | ml |
jalapeño pepper
diced |
*
|
| 0.5 | medium |
onions
diced |
|
| 15 | ml |
coriander
fresh |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
Directions
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℉ (180℃).
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 1½ cups salsa.
