Bean Burritos and Corn Bread

Flour Tortillas

Here's the link to the recipe with video tutorials. I used white wheat flour that I grind, but if you just have store-bought whole wheat flour, you may want to do half and half with all-purpose flour.

http://everydayfoodstorage.net/2009/04/21/fresh-homemade-tortillas-food-storage-recipes/food-storage-recipes

"Refried" Pinto Beans

1/2 c dried beans ends up making about the amount in one can from the store

1. Cook beans until well done (you can soak first overnight to reduce cooking time. I do mine in a slow cooker, but on the stove works fine too--just make sure there is always enough water to cover them)

2. In a food processor, process beans, some cooking water (to get desired consistency), some bouillon paste, some taco seasoning, some sour cream. Or, you could try some canned salsa for flavoring.

Fresh Salsa

Mix to taste
-any of the following: diced tomato, diced mango, fresh corn (we boiled it maybe 5 min, but if it is really fresh, raw tastes great)
-chopped green onion
-minced garlic
-chopped cilantro
-lime juice or vinegar
-bit of sugar
-salt
-if you like it a little spicy: a minced fresh chili or some canned diced green chilies, drained

Chill at least an hour before serving.

Corn Bread

Preheat oven to 425

Mix

1 c flour

1 c cornmeal

¼ c brown sugar

1 T baking powder

½ t salt

Mix and then add to dry just until smooth

1 c whole milk

¼ c oil

2 eggs

Bake in greased 9x9 pan at 425 for 20-25 min

I use white wheat flour or sometimes a mix of that and white bean flour, but I think any flour would work. I grind my cornmeal from popcorn, but store-bought cornmeal works just as well. I also sometimes use dry milk and dry eggs, so I can make a lot of batches ahead of time and freeze them in bags and then just add hot water and oil right before cooking.