2-3 c. grated Colby-Jack cheese
24 corn tortillas
1 c. pink or pinto beans
1 c. salsa
2 cans tomato soup (10 ¾ oz.)
2-3 T. chili powder
Sort and rinse beans. Bring to boil for 2 minutes in 4 cups of water, cover, and set aside to soak for 1 hour. Drain water and rinse beans. Add 6 cups of water and simmer beans for approximately 2 hours until very soft. Drain cooking liquid and stir in salsa. In a shallow dish, mix the tomato soup with chili powder and 1 cup water to make a simple sauce. Cook tortillas in their package for 1 minute in the microwave to soften. Dip each tortilla in the sauce and fill with ¼ c. beans and grated cheese. Roll and place in a baking pan. Repeat until all tortillas have been filled. Top with any leftover sauce and grated cheese. Cover with foil and bake at 350 degrees for 30 minutes.
This recipe isn’t difficult, but you do have to start cooking the beans early in the day. Once that initial step is completed the recipe is easy to assemble and makes a pan of delicious bean burritos. My family likes to garnish them with fresh chopped cilantro and a little sour cream.
This entry was posted on Saturday, September 13th, 2008 at 4:12 pm and is filed under Beans, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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