Ingredients
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2 1/2 cups dried pinto beans
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2 onions, diced
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2 jalapeno peppers, minced (or to taste)
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6 medium garlic cloves, minced
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1/2-3/4 cup onion, chopped
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3 teaspoons ground cumin
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2 teaspoons chili powder
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2 teaspoons dried oregano
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1 teaspoon sea salt
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2 cups corn kernels
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2 teaspoons minced chili peppers (jalapeno or serrano)
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1/4 teaspoon paprika
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1/2 teaspoon salt
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1 tablespoon dried oregano
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1/2 teaspoon cayenne pepper
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1/4 onion, chopped
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1 garlic clove, chopped
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1/2 cup tomato sauce
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2 cups water
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3 tablespoons flour
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6 cups water
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2 tablespoons coarsely chopped fresh cilantro (or parsley, if desired)
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10 flour tortillas
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1 pinch salt
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1 green onion, thinly sliced
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Instructions
- 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.