Andrew loves frozen bean and cheese burritos. He could eat them pretty much every day for lunch. So a couple of years ago, I decided to try making them myself to save money and add some nutrition.
Each time I’ve made them I’ve tried revisions. This weekend, I cooked a bunch of pinto beans and black beans on high in a crock pot for about six hours until soft through. Without rinsing or draining them, I used a slotted spoon to add them and some of the liquid to my Ninja Professional Blender. I threw in a bunch of Pace Picante Sauce (any salsa will do) from Costco. Then I dumped in a generous portion of salt, chili powder, garlic powder, onion powder, and crushed red pepper flakes and blended. Wa-la. Refried beans that taste awesome and are actually good for you!
The amounts of all the spices and salsa are entirely to-taste. You can’t really go wrong. These were the most flavorful refried beans I’ve made yet and I loved the pinto/black bean combination.
I slather the beans onto large tortillas, add handfuls of cooked brown rice, top it all off with grated Mexican blend cheese, and roll them up. They’re all happily packaged in foil and stacked in ziplock freezer bags ready for consumption. Hooray!
As a recap, here’s what you’ll need:
- A bunch of pinto and/or black beans that are cooked until they’re soft
- Any kind(s) of salsa you like
- Garlic powder
- Onion Powder
- Chili powder
- Cooked white or brown rice
- Grated cheese
- A blender
- Tin foil
- Ziplock bags