Yield 125 -150 servings
Beans
18 cups (9 pounds dry) pinto beans (soaked and cooked)
1 bunch celery (very fine dice or ground)
2 bell peppers (very fine dice or ground)
2 bunches cilantro (finely chopped)
3/4 cup corn oil
1/4 cup lemon juice
1 teaspoon chili powder
5 tablespoons cumin powder
3 tablespoons hing or 3 pounds finely diced onions
4 teaspoons salt
1 tablespoon black pepper
5 tablespoons oregano
Tortillas
180 8″ flour tortillas
Fresh Salsa
16 pounds tomatoes, chopped
1-2 pounds fresh onion, peeled and diced fine
2 pounds cilantro, leaf and stem, chopped
1 pound Italian parsley, leaf only, chopped
1/2 cup lemon or lime juice
OPTIONAL:
1 pound fresh bell pepper or jalapenos, seeded and diced
Garnishes may include:
shredded lettuce, diced tomatoes, grated carrots, diced cucumbers, guacamole, sliced olives, grated cheese or soy cheese, etc. Serve with the salsa on the side.
Cooking Beans:
After soaking overnight and draining, cook beans until soft, then drain most of the liquid (save it) and mash coarsely.
Make salsa and garnishes:
While the beans are cooking, prepare the salsa, cover and chill. Chop, drain or otherwise prepare desired garnishes.
Season the beans:
In a huge frying pan or roaster, roast chili powder, cumin powder, hing or onions, and oregano in heated corn oil over medium heat. Add ground celery, peppers, and sauté. Mix in mashed beans, salt and pepper and stir fry for 10 minutes or until a good consistency is reached, adding back bean liquid if needed.
Preheat tortillas briefly in the oven or microwave. Place in tortilla wrapper, or serve separately.