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Salsa:
1 1/2 tomatoes, medium, ripe
1/4 cup jalapeño peppers, diced
1/2 onion, diced
1 tablespoon cilantro, chopped
1 green onion, chopped

Filling:
2 1/2 cups pinto beans dried
6 cups water
2 onions diced
1 pinch salt, optional
10 flour tortillas


Blend the ingredients for the salsa in a small bowl. Refrigerate.

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).

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.