Bean Burritos

    (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

    Optional garnishes:
    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.


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