1
(1-pound) bag pinto beans
1/4 cup
olive oil
6 flour
tortillas
1 1/2 cups
grated cheddar cheese
2
tablespoons flour
1 teaspoon
cooking oils
1
tablespoon chili powder
1/2 cup
hot sauce
1 1/2 cups
water
Wash and
pick through the pintos. Put in crock
pot and cook all day with 1 tsp. of salt.
Put olive oil in a large skillet on medium high heat, saute 1/2 chopped
onion and 1/2 cup chopped peppers. Add
the beans with a slotted spoon mashing
them with a potato masher as you go.
Bring to slow bubble; turn down to simmer for 15 minutes. Add bean stock if needed. If too much liquid, let it cook down. Salt to taste. In a medium sauce pan, mix cooking oil with flour and chili
powder. Turn on to high heat and whisk
in the water and hot sauce, stirring until hot bubbly and smooth. Prepare burritos with tortilla filled with
beans and cheese. Roll up and place in
cassarole dish. Pour enchilada sauce
over all and sprinkle with remaining cheese.
Bake @ 350 for 15 - 20 minutes