(Using dried beans)
Makes about 100 burritos (1/2 cup beans per burrito)
10 pounds dried pinto beans
4 gallons water
1 cup onion powder
1/4 cup granulated garlic
1/3 cup cumin
1 to 2 teaspoons cayenne
4 to 5 tablespoons salt
8 to 9 dozen flour tortillas
10 to 15 tomatoes, diced (about 3 quarts)
3 bunches green onions, thinly sliced (about 3 cups)
3 quarts salsa
Pick through the beans to remove any debris. Place in a large pot or bowl;
add 4 gallons of water. Soak at least 6 hours or overnight.
Pour off soaking water and rinse beans. Place in a large pot or steamjacketed
kettle with 4 gallons of fresh water. Add seasonings (except salt) and simmer,
stirring occasionally, until desired consistency is obtained, 1 to 3 hours.
Stir in salt to taste.
Heat the tortillas in the package in a microwave oven until they are warm and soft.
Fill with 1/2 cup of beans and any desired garnishes. Fold the edges in, then roll
the tortilla around the filling and place on a sheet pan. Repeat with remaining
tortillas until sheet pan is filled. Cover with plastic wrap and hold in the warmer.