"The belly rules the mind."--Spanish Proverb

Slow Cooker Bean Burritos Recipe

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This recipe for Slow Cooker Bean Burritos, by , is from Eat, Drink, and Be Merry!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Abby DiPasquale

Category:
Category:

Ingredients:  
Ingredients:  
Refried beans:
1 onion, peeled and halved
3 C canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 T minced garlic
3 tsp salt
1 tsp fresh ground black pepper
⅛ tsp ground cumin
5 C water
4 C chicken broth

Burritos:
18 to 24 Tortillas (I used whole wheat)
2 to 3 Cof shredded cheese
slow cooker refried beans

Directions:
Directions:
Refried Beans:
Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine.
Cook on high for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Burritos:
Spoon some beans onto the tortilla. Add as much cheese as you would like.
Fold in two sides of the tortilla then roll the rest of the tortilla. Next place each burrito and place it on a 12x12" sheet of foil. Fold in both sides of the foil and roll the tortilla in it. Stick them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.

Preparation Time:
Preparation Time:
8 hours

 

 

 

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