My son loves frozen burritos, so I decided to give it a try and make home-made refried beans.
I started off with a small bag of pinto beans.
Pour the beans in to a large bowl and cover with at least 2″ of water. Pick out any debris you see. Let these stand over night.
The next morning I drained the water off of the beans, added half of a sweet onion, two chicken bouillon cubes and 1-1/2 teaspoons of garlic salt. Fill to almost the top of the cooker with water. Cover and let it cook in the crock pot for 8 hours on low or 4 hours on high. I’m not very patient, so I did the 4 hours on high.
This is what you’ll see when the 4 hours are up. Not very pretty, but they’re going to be tasty!
I used a slotted spoon and retrieved all of my beans from the crock pot so that I could save the liquid that they cooked in. Add 2 tablespoons of butter and a little liquid. The website I followed (today’s mama) said to mash them with a potato masher.
Once again, I’m not patient enough for a potato masher, so I got out my electric mixer. I kept adding liquid to the beans as I went along because they have a tendency to dry out quickly.
My final product.
I got out some tortilla’s and shredded cheddar cheese to make burritos for the freezer.
I put a healthy spoonful of beans in the middle of the tortilla and a handful of cheese.
Rolled them up burrito style then wrapped them in aluminum foil to be frozen in.
I ended up with probably a dozen burritos to be frozen, a little container of extra refried beans and my lunch!