Title: Bean Burritos with Salsa Mexicana
Categories: Entree Vegetarian Vegan
Yield: 10 Burritos

10		Flour tortillas
2 1/2	c	Dried pinto beans
6	c	Water
2	md	Onions; diced
1	pn	Salt (optional)
SALSA MEXICANA
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

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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