Here's the salsa and pinto beans recipes. This should complete you burritos.

CHIPOTLE PINTO BEANS

1 lb pinto beans
6 strips bacon (or 1 ham hock)
1 small onion, sliced
3 cloves of garlic
1/2 bunch of cilantro, stems and all
1 jalapeno pepper
1 teaspoon salt - this is to taste so you may want to use more.
2 tsp freshly ground black pepper

Sort the beans by hand to remove small rocks, bad beans, and bits of organic debris, and clean thoroughly, rinsing under running water. Soak beans over night and stock pot, covering beans with 1 inch of water or do quick soak. To do quick soak, cover beans with 1 inch of water in stock pot, bring to full boil. Boil 1 minute. Remove from heat and let beans sit one hour. Drain beans.

Add all ingredients to stock pot, cover with 2 inches of water. Cook on low uncovered for approx 4 hours, checking water level and re-adding water when necessary. When done the beans should be tender, but not mushy and the broth should look like slightly thickened vegetable stock and very lightly cover the back of a spoon.houldn't be watery or watery with a grainy texture. To make vegetarian beans, you can leave out the pork and add a little more garlic and salt to taste.

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CHIPOTLE MEXICAN GRILL SPICY TOMATO SALSA
Chef: Staci Raymond
Chipotle Mexican Grill

6 fresh tomatoes, diced
2 poblano peppers, grilled, peeled and diced
1/2 red onion, diced
2 jalapeņos, diced
1/3 Cup cilantro, chopped
1 Tablespoon lime juice
1/2 Teaspoon sugar
Salt and pepper to taste

Combine ingredients. Season to taste.