Prep 15 mins
Cook 3 hrs
To shorten future prep time, make extra gravy and freeze up to 3 months. Onight soaking of beans not included in preparation time.
- 2 1⁄2 cups dried pinto beans
- 6 cups water
- 2 onions, diced
- 1 pinch salt (optional)
- 2 jalapeno peppers, minced
- 4 large garlic cloves, minced
- 1⁄2-3⁄4 cup chopped onion
- 3 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 1 teaspoon sea salt
- 2 cups corn kernels
- 10 flour tortillas
- 1 green onion
- 2 teaspoons minced chili peppers (jalepeno or serrano)
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon salt (optional)
- 1 tablespoon oregano
- 1⁄2 teaspoon coarse chopped fresh cilantro
- 1⁄4 onion, chopped
- 1 garlic clove, chopped
- 1⁄2 cup tomato sauce
- 2 cups water
- 3 tablespoons flour
- 2 tablespoons oil
- Filling: place beans in large pot, cover with water and soak overnight.
- Drain water off and rinse well return to pot.
- Add 6 cups water, onions and pinch of salt. Bring to boil; reduce heat to simmer, add more water if needed till beans are soft, about 3 hrs cooking time.
- Drain and mash bean with masher.
- Stir in jalapenos, garlic, onion, spices and corn.
- Taste and adjust seasonings, keep warm.
- Gravy: combine chili pepper, spices, cilantro, onion, garlic, tomato sauce and water in pan, bring to boil, reduce heat and simmer 5 minutes.
- Meanwhile, in small bowl combine flour and oil, mix well.
- Whisk slowly into gravy mixture; return to boil and cook, stirring often, till sauce thickens.
- Salt to taste.
- Warm tortillas one at a time for few seconds over hot burner, place a small amount of bean mixture in center and roll up.
- Cover with gravy and garnish with green onions.
Nice recipe. I doubled the peppers in both the beans and the gravy. The gravy was good. I don't know if it was worth it to make my own beans. Next time/on a weeknight, I might just doctor up canned refried beans and then put the sauce on it.