Jalapeno Burritos With Red Chili Gravy

• 2 12 cups dried pinto beans
• 6 cups water
• 2 onions, diced
• 1 pinch salt (optional)
• 2 jalapeno peppers, minced
• 4 large garlic cloves, minced
• 12-34 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)
• 14 teaspoon paprika
• 12 teaspoon salt (optional)
• 1 tablespoon oregano
• 12 teaspoon coarse chopped fresh cilantro
• 14 onion, chopped
• 1 garlic clove, chopped
• 12 cup tomato sauce
• 2 cups water
• 3 tablespoons flour
• 2 tablespoons oil
• salt

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

pinto beans, water, onions, salt, peppers, garlic, onion, cumin, chili powder, oregano, salt, corn kernels, flour tortillas, green onion, chili peppers, paprika, salt, oregano, fresh cilantro, onion, garlic, tomato sauce, water, flour, oil, salt

Taken from www.food.com/recipe/jalapeno-burritos-with-red-chili-gravy-125303 (may not work)