Mexican Bean Burritos

Servings: 10-12
2 cups dried pinto beans
8 cups water
1/2 to 1 cup bean cooking liquid
2 chopped tomatoes
1 chopped bunch green onions
2 cups shredded lettuce
1 cup shredded soy cheese (optional)
Assorted Mexican salsas
10-12 whole wheat flour or corn tortillas

Place the beans in a large pot with the water. Bring to a boil, cover, reduce heat slightly so they don't boil over, and cook until tender, 3 to 4 hours. (This step can also be done in a slow cooker. Cook on high for 8-10 hours.) Drain, reserving the cooking liquid.

Mash the beans with a hand masher or portable electric beater. Add some bean cooking liquid after mashing and mix until the beans are a soft, moist consistency.

Place all the ingredients in bowls, except the tortillas. Let each person make their own burrito by layering on the ingredients of their choice. For instance, take a tortilla, spread a line of beans down the center of the tortilla, then add some tomatoes, onions and lettuce. Spoon a little of your favorite salsa over all of this, roll up the tortilla and, either place on a plate and eat it using a fork or pick it up and eat it using your fingers.

HINT: It is a great idea to make rice for the next two days' meals.