open sesame!

i have been known to make a burrito out of anything, it's true. willy wonka says the following:

"invention, my dear friends, is 93% perspiration, 6% electricity, 4% evaporation, and 2% butterscotch ripple."

now if he could have taken all of that and put it into a burrito, i would surely have eaten it. pictured above is the closed version of my most recent burrito, but do yourselves a favor and look at the money shot below:
i took an ezekiel sprouted grain tortilla and filled it with my toot-toot train to stinkytown refried beans, home made salsa, sprinkled it with nooch, and added a couple dollops of tofutti sour surpreme. it was super tasty. i didn't make the salsa too hot because it was my first batch of the season and i usually go kind of mild on the first batch. by the end of the summer--woah, look out! the salsa is truly an ass-of-fire variety. i've posted a recipe for that before and i can't find it. so i'll give you something else--the power of farts.

here's the recipe for my toot-toot train to stinkytown refried beans. they are quite yummy, but aptly named for a very good reason:

you'll need:

2 cups cooked pinto beans (i make mine from dried beans, but you can use canned. just make sure you drain the gross juice they come in)

• 1T ms. dash chipotle flavor
• 2T frank's red hot
• 1/2 T liquid smoke
• 1T bragg's liquid aminos
• 1/2 t cinnamon (YES cinnamon)
• 1t cumin
• 1t chili powder
• squeeze of fresh lemon or lime juice
• 1T canola or olive oil

take your freshly cooked beans (0r canned), all other ingredients and put it in a food processor. blend well, but not completely smooth. you want the appearance of refried beans, not a bean spread. use as filling for burritos, topping for nachos, or puree further for an awesome bean dip. if you like your beans hotter, add more franks and throw in a handful of pickled jalapenos into the processor.

when the gas strikes, trap the one you love under the covers for an awesome dutch oven. don't you wish i were joking?