Neal Barnard’s Jalapeño Burritos with Red Chili Gravy

Ingredients

• BEAN FILLING
• 2 1/2 cups dried pinto beans
• 6 cups water
• 2 onions, diced
• Pinch of salt (optional)
• 2 jalapeño peppers, minced
• 4 large cloves garlic, minced
• 1/2-3/4 cup chopped onion
• 3 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon sea salt (or to taste)
• 2 cups corn kernels
• 10 flour tortillas
• 1 green onion, thinly sliced
• RED CHILI GRAVY
• 2 teaspoons minced chili pepper (jalapeño or serrano)
• 1/4 teaspoon paprika
• 1/2 teaspoon salt (optional)
• 1 tablespoon dried oregano
• 1/2 teaspoon cayenne pepper
• 2 tablespoons coarsely chopped fresh cilantro
• 1/4 onion, chopped
• 1 clove garlic, chopped
• 1/2 cup tomato sauce
• 2 cups water
• 3 tablespoons all-purpose flour
• 3 tablespoons vegetable oil
• Salt (to taste)