Pinto Bean Burritos with Zingy, Green Tomatillo Sauce
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.
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
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.