Really good beans and tortillas

This dish was totally inspired by little frozen bean and green chilli burritos. I decided I would have to recreate them. This isn't exactly a recreation, but it is amazingly yummy.

3c pinto beans, sorted and rinsed
1T nutritional yeast
1tsp dried oregano
1T salt
homemade flour tortillas  (I used this recipe)
salsa verde
onions, cillantro, diced tomatoes, or other toppings as desired

Put beans in a large pot with yeast and oregano and cover with about an inch of water. Bring to a boil and turn off heat. Cover and let soak about 1 hour. Return beans to a gentle boil, adding water if needed to keep barely covered. Simmer about 1 hour, until tender, stirring every 10-15 minutes. Add salt and stir. Serve on tortillas with salsa verde.

Note on tortillas: I found that if I did not cover the tortillas when letting them rest it was not necessary to flour the rolling pin or board. This is a huge time saver. Also there is no need to repeatedly divide the dough in half, just pinching off a large lump (perhaps 2 walnuts worth) at a time was sufficient.

carrot muffins

These muffins are very sweet, like cupcakes. When measuring the carrots, smash them into the measuring cup to eliminate empty space. The tops will deflate when cooling, giving a flat top.

3c cooked carrots
2c flour
1 1/2c sugar
1c oil
1T baking powder
1/4c water
1c raisins, optional

Preheat oven to 350. Blend carrots and oil in a blender or food processor until smooth, scraping down side frequently. Stir together flour, sugar and baking powder. Mix carrot puree into flour mixture. Stir in raisins, if desired. Bake in well oiled muffin pans for about 25 minutes, until a toothpick comes out with only a trace of the muffins. Allow to cool a few minutes before removing from pan. Makes about 21 muffins.