Jalapeno Burritos With Red Chili Gravy - cooking recipe

Ingredients

Bean filling
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
Red Chili Gravy
2 teaspoons minced chili peppers (jalapeno or serrano)
1/4 teaspoon paprika
1/2 teaspoon salt (optional)
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
2 tablespoons coarsely chopped fresh cilantro (or parsley, if desired)
1/4 onion, chopped
1 garlic clove, chopped
1/2 cup tomato sauce
2 cups water
3 tablespoons flour
3 tablespoons olive oil
salt, to taste

Preparation

To make bean filling:.
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.
To make gravy:.
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.
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.