Wednesday, September 8, 2010

Betsy's Burritos (or Terrific Tostadas)

40 weeks, two days and no baby yet!

So on to other things....

My ultimate comfort food. My mom's pinto beans. We had them in burritos growing up but now I use them for lots of our favorite dinners.

Place in a slow cooker:
4 cups pinto beans
10 cups water
cook on high 4 hours until tender
olive oil
2 onions
1 bell pepper
3-4 chile peppers (seeded for a milder dish)
2 Tsps cumin
2 Tsps coriander
Add above to slow cooker along with
1 tsp salt
4 chopped tomatoes
Cook on low until ready to eat/assemble

For burritos:
Roll beans, cheese and cilantro in whole wheat tortilla and top with sour cream and salsa

For tostadas:
cook corn tortillas in a 350 oven for 10-15 minutes on a cookie sheet with an inverted cooling rack on top of them to keep them from curling
Top with beans, cilantro, cabbage, lime, feta and salsa

Other Yummies:
Use as a filling for Tamale Pie (recipe soon), Tacos, etc.

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