Crispy Bean and Cheese Burritos
For the refried beans:
4 cups cooked pinto beans
3 tbsp butter or beef tallow for sautéing
1 cup chopped Harvest Haven onion
5 cloves minced Harvest Haven garlic
2 1/2 tsp cumin
2 tsp paprika
2 tsp sea salt
1/2 tsp chili powder
1/2 tsp black pepper
Milk, as needed
To prepare dry beans, place the beans in a large bowl, cover with an ample amount of water and allow to soak overnight. (Keep in mind that 1 cup of dry beans equals approximately 3 cups of cooked beans).
The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker works wonderfully for this as well! I like to make up a big batch of beans and freeze the leftovers in 2 cup portions.
In a large pot or saucepan, saute the onions in the fat until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more.
Add the beans. If your beans are without liquid, you may need to add extra water or milk at this point. (I prefer to leave a little of the bean broth in with the beans when I freeze them.)
Stir in the cumin, paprika, salt, chili powder, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
If the mixture is dry, you may need to thin it with a splash of milk or water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything.
Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, or my personal favorite: an immersion blender.
For the burritos:
2 cups refried beans
1 tablespoon salsa
1/2 cup shredded Mexican blend cheese, or cheddar cheese
6 medium flour tortillas
salsa, for dipping
Add the refried beans and salsa to a mixing bowl and stir until smooth.
Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
Serve warm, with salsa and guacamole, for dipping.