Jalapeno Burritos With Red Chili Gravy

To shorten future prep time, make extra gravy and freeze up to 3 months. Onight soaking of beans not included in preparation time.

• Ready In: 3 hrs 15 mins
• Serves: 10

Ingredients

• 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

• Gravy

• 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
•  salt

Directions

1. Filling: place beans in large pot, cover with water and soak overnight.
2. Drain water off and rinse well return to pot.
3. 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.
4. Drain and mash bean with masher.
5. Stir in jalapenos, garlic, onion, spices and corn.
6. Taste and adjust seasonings, keep warm.
7. Gravy: combine chili pepper, spices, cilantro, onion, garlic, tomato sauce and water in pan, bring to boil, reduce heat and simmer 5 minutes.
8. Meanwhile, in small bowl combine flour and oil, mix well.
9. Whisk slowly into gravy mixture; return to boil and cook, stirring often, till sauce thickens.
10. Salt to taste.
11. Warm tortillas one at a time for few seconds over hot burner, place a small amount of bean mixture in center and roll up.
12. Cover with gravy and garnish with green onions.
13. Serve.