By Mary McDougall
Serves: at least 10-12
Prep Time: 15 min
Cook Time: 480 min
1 Beans: Place beans in a slow cooker (Crock-Pot), cover the beans with at least 2 inches of water. Add the remaining ingredients and cook for 8 – 10 hours on high. Pour off almost all of the water that remains after cooking (save for another use, if desired) and mash with an electric hand mixer or a hand held bean masher. (The onion and garlic will be soft enough to mash with the beans.) Season with a little salt, if desired.
Hint: There will be beans left-over when you make this amount. They may be refrigerated for about 5 days or put them in the freezer for later use. I always make a lot of these and use the left-overs for Bean and Corn Enchiladas, Mexican Pizza or another meal of burritos for lunch later in the week.
2 Guacamole: Combine all ingredients in a bowl and mix well. Hint: This is a high-fat treat. If you are trying to lose weight or regain your health, it would be best to avoid this on your burrito. It is nice to have this available for guests, though. You only need a small amount to add a lot of flavor to your burrito.
Note: This recipe makes a large quantity. You can cut it in half if you would like less leftovers.
3 Enchilada sauce: Combine all ingredients in a small saucepan and mix with a whisk. Cook and stir over medium heat until thickened, about 5 minutes. Serve warm.
4 Toppings: chopped onion, chopped tomato, shredded lettuce, alfalfa sprouts, assorted fresh salsas.
5 Place all ingredients in individual bowls and place on a serving counter or table. Let each person take a tortilla, warm it on a dry non-stick griddle if they wish, and then layer it with all the ingredients that they like. For example: tortilla, beans, guacamole, onions, tomatoes, lettuce and salsa. Then if they want a “wet” burrito, fold over the burrito shell and ladle on some warm enchilada sauce.