burrito recipe!

this is a hodge podge of recipes in our kitchen.

the actually burrito recipe is from the thornburg recipe book that kathy made nathaniel.

dina's burritos  (edited the way i make it thus making it "bean" burritos)
1 package large flour tortillas (if you get them at whole foods or earthfare, you can get them without preservatives in them!)
pot of refried beans (recipe to follow)
shredded cheddar cheese
shredded jack cheese
enchilada sauce (recipe to follow)
black olives
sour cream
salsa

preheat oven to 350.  fill tortillas with ladlefull of beans and a heavy sprinkle of cheeses and a few olives, fold closing both ends of tortillas.  place seam down in large shallow baking dish.  pour enchilada sauce over burritos.  top with cheese (however much you want).  bake for about 45 minutes or until cheese starts to brown.  serve with condiments.

**
the rest of these recipes are from the joy of cooking!
**

BOILED BEANS
in order to make refried beans, you first have to cook dried beans.  thus, here is my recipe for cooking beans.
mom's secret to making "gas free" beans is to wash, rinse, and pick a bag of beans and then boil them for 2 to 5 minutes and then turn them off and leave them there for at LEAST 2 hour (or overnight). that secret works for any beans but if you want to make refried beans, you may want to be cooking black or pinto beans. drain and rinse the beans and then put them back in the pot and add:
few tbs butter or olive oil
1/3 cup chopped onion,
3 whole cloves
2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
cover them with water.  bring to a simmer and let them cook until they are tender - about 1-1/2 hours.
add 1 cup of a dry red wine (or chicken stock, i add wine since i prefer no meat products).
cook an additional 20 minutes, uncovered.  it is ok if they are juicy. remove the 3 cloves before you eat (they are hard, still, and if you stir the pot you'll see them mixing around the pot.  just remember they are hot!)

refried beans
in a LARGE saute pan (cause this makes a lot!) over med heat

2 Tbs veggie oil
1 med onion, chopped
stir until golden brown (about 10 minutes)
add 4 garlic cloves (minced) and cook, stirring for 1 minute.

saving the juice, add ALL the beans (you can add 1 cup at a time but i find it just as easy to add them all at once) making sure they are strained (no juice) and mash with a potato masher or the back of a hard spoon.  it is easiest to start in one spot and move out from there. after they are smashed (they won't be mashed like you get in a can), you need to add at least 1 cup of the reserved bean cooking liquid (or water).  it will thicken as it sits.  it will take about 10 to 15 minutes to mash them all.
then, add salt to taste.

ENCHILADA SAUCE
this makes about 3 times the amount you will need for the burritos, but you can bag and freeze it for later.

in a large pot or skillet (i used a pot)
2 large onions, chopped
2T minced garlic
2T oil
cook about 5 - 10 minutes until brown and clear
add
1/4 cup chili powder
2 tsp cumin
1/2 tsp ground red pepper
cook for 1 min stirring constantly and add
two 28-oz cans diced tomatoes, drained

cook for 3 minutes.  cool and thoroughly puree in the mixer or with a submersible blender.