Slow Cooker Bean Burritos

Slow Cooker Bean Burritos

Ingredients:

1 onion, peeled and halved

3 cups dry pinto beans, rinsed (you can also use Black Beans)

2 tablespoons minced garlic

3 teaspoons salt

1 3/4 teaspoons fresh ground black pepper

1/8 teaspoon ground cumin

5 cups water

4 cups chicken broth

Directions: 
-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.

For the Burritos:

Ingredients:

18 to 24 Tortillas

2 to 3 cups of shredded cheese

Slow Cooker Refried Beans

Directions:

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. (Recipe From SixSisstersStuff)

It made about 18 burritos.