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.

Two Cup Beans

These easy crock-pot beans are a great accompaniment to cornbread. Like many beans, they are even better the next day. Use a medium or mild salsa unless you want really, really hot beans.

2c pinto beans, sorted and rinsed
2c vegetable broth
2c water
2c salsa
2t dried oregano
2t cumin

Stir all ingredients together in a crock-pot. Cook on high 4 1/2 to 5 hours or until beans are soft and sauce begins to be thick Stir well and serve. Stir one or twice during cooking to avoid scorching.

Tostadas

This easy dish takes a small amount of advance planning.

1 1/2c dry pinto beans
6-8 corn tortillas
vegetable oil
salt
garlic powder

toppings: lettuce, diced tomato, avocado, diced onion, cilantro, etc.

put beans in a large pot with enough water to cover by about 1/2 inch. Bring to a boil and turn off heat. Let sit one hour. Return beans to boiling and add additional water if needed to keep beans covered. Boil, covered, over medium heat for an hour to an hour and a half, stirring occasional. Beans are done when soft and break easily. Season to taste with salt and garlic powder. Mash beans.

Meanwhile cut toppings and pour vegetable oil to depth of one inch into frying pan or pot large enough to hold a tortilla. heat oil over medium high heat. Oil is hot enough when small piece of tortilla bubbles vigorously when added to oil. Cook tortillas, one at at time, until crisp and beginning to turn golden. Drain on paper towels. Spread beans on tortilla and top with desired toppings.