1 pound dry pinto beans, about 2-1/3 cups
2 quarts of tap water
2 to 4 ounces margarine
Adobo to taste
6 flour tortillas
2 C. shredded cheddar cheese
Soak the beans in 2 quarts of cold water overnight, the next day, bring the beans to a boil over medium high heat. Reduce the heat, cover and simmer for an hour. Then add the margarine and adobo to taste. Cover again and simmer for another 45 minutes to an hour. The beans should be tender. When they are tender, drain off liquid. Place tortillas wrapped in foil in a 350 degree oven for about 10 minutes until warm. Assemble as burritos when tortillas are warmed with beans and cheese.
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