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Pinto Bean Burritos with Zingy, Green Tomatillo

Pinto beans can be seasoned so they are hearty and filling. This dish celebrates a green sauce to top the burritos. It is fresh and zingy and makes a nice compliment to the warm bean filling. The purchased tortillas are made from rice flour and work well as a wrap for burritos. This is a quick, easy dish you'll want to serve regularly.

Pinto Burritos

Pinto Beans:
½ cup yellow onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 cans unsalted pinto beans
1 tablespoon Gaylord Hauser Vegetable Broth (powder)
½ teaspoon garlic salt

Sautee onion in olive oil.  When opaque, add minced garlic.  Add drained beans, broth powder and salt.  With a stick blender, blend beans until smooth. 

Green Tomatillo Salsa:
1 bunch of cilantro
6 tomatillos
3 Anaheim chilies
Roast Anaheim chilies under the broiler for 15 minutes.  Turn, and roast 15 more minutes or until the skin blisters.  Peel, deseed and de-vein.  Set aside.

Peel and chop tomatillos.  In a dry sauce pan, heat tomatillos until they turn bright green and start to release juices.

Chop fresh cilantro. Place Anaheims, tomatillos and cilantro in a blender.  Blend until sauce is smooth.  Add salt to taste, if desired.  Serve over burritos.