Jalapeno Burritos With Red Chili Gravy

wtorek, 28 stycznia 2014

Jalapeno Burritos With Red Chili Gravy

Time: 1 hrs 40 mins


  • 2 1/2 cups dried pinto beans
  • 6 cups water
  • 2 onions, diced
  • 1 pinch salt (optional)
  • 2 jalapeno peppers, minced (or to taste)
  • 6 medium garlic cloves, minced
  • 1/2-3/4 cup onion, chopped
  • 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon sea salt
  • 2 cups corn kernels
  • 10 flour tortillas
  • 1 green onion, thinly sliced


  • 1 To make bean filling:.
  • 2 Place beans in a large pot, cover with water, and soak overnight. Drain soaking water; rinse beans well and return to pot. Add 6 cups water, onions, and a pinch of salt, if desired. Bring to a boil; reduce heat, cover, and simmer, adding more water if necessary, until beans are soft, about 3 hours. Drain and mash beans with a potato masher or electric mixer. Stir in jalapenos, garlic, onion, spices, and corn kernels. Taste and adjust seasonings. Keep warm.
  • 3 To make gravy:.
  • 4 Combine minced chili pepper, spices, cilantro(or parsley), onion, garlic, tomato sauce, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Meanwhile, in a small bowl, combine flour and olive oil, mixing until smooth. Whisk slowly into gravy mixture; return to a boil and cook, stirring frequently, until sauce thickens. Salt to taste.
  • 5 Warm tortillas one at a time for a few seconds over a hot burner. Place a small amount of beans in the center of each tortilla and roll up. Cover with Red Chili Gravy and garnish with green onions. Serve immediately. Serves 10.

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