Here is another great recipe from my dear friend (and fabulous cook), Tracy. I met Tracy while living in Ohio. She taught me so much about organic living and healthy cooking. I am so thankful for her influence and fabulous kitchen tips! I love to have these burritos on hand for a quick lunch. This is a very inexpensive meal to feed a large family. Serve with fresh salsa, sliced avocado and you have a very healthy meal, too. Ditch the tortilla and they make a great side dish for your next Mexican themed meal. Enjoy~
Allow 1 lb of dried pinto beans to soak in a pot of water overnight. Rinse them, place back in the pot and cover with 8 cups of water. Add 1 tbsp canola oil and 8 green onions, chopped. Bring to a boil, add salt and simmer 2-3 hours. *You can also cook beans on high in a crock pot for 8 hours, using the same ingredients above. I doubled my recipe and used this method for convenience.
Add the cooked beans with a slotted spoon to the onion mixture and mash or puree with an emulsion blender.
I like to cream half the beans and leave some whole for more texture.
Add 8 oz shredded Monterey jack cheese to the beans and stir until melted. Season with sea salt to taste.
Measure about ½ cup bean mixture for each tortilla, fold the sides in and roll up. I love whole wheat tortillas for this recipe. My favorite brand is Ole Mexican Foods Xtreme Wellness tortillas. They taste good and are only 76 calories each (not bad)! Makes about 10-12 burritos. I wrap them individually in plastic wrap, place in a freezer bag and freeze for a quick lunch or dinner. Thaw in the microwave and enjoy~