Slow Cooker Bean Burritos
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (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
-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.
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.
It made about 18 burritos.