Bean Burritos with Jicama salad

THURSDAY
The burritos are all my own creation.
We are simply going to take pinto beans and black beans on Wednesday night and throw them in the crockpot.
Thursday morning, rinse, refill with fresh water.  Throw in a slice of bacon for flavor and fat along with a half a diced onion and a clove of garlic turn crockpot on low (8hrs) to allow beans to cook.
Upon arriving home I'll strain out liquid, making sure to reserve some for later use.  Separate the black beans as I don't want to mash those ones.  I prefer those whole.  In a skillet, start cooking some chopped bacon slices (I usually use two slices for frijoles refrito), then add beans.  Allow beans to cook in bacon and grease from the bacon.  When the pintos start becoming really dry I add some reserved liquid.  Start mashing soon afterwards.
When beans are mashed and bacon is somewhat cooked down the beans are done!

Jicama Salad

If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.
INGREDIENTS
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt
Optional
1/2 avocado chopped
2 Tbsp olive oil
METHOD
1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Serves 4.