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