My 5 year old refuses to eat anything for lunch except for bean burritos. When we go out to eat the only place she will go is to a taco restaurant. That little girl would eat bean burritos for all three meals if I let her. Not only does she love them but my husband can eat a lot of them in one sitting. I decided that there has to be a cheaper way than buying them prepackaged. I took of one of our old recipes: Refried Beans (with out the re-fry) and made it into Freezer Meal Slow Cooker Bean Burritos. They turned out AMAZING and it made a lot!
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
18 to 24 Tortillas (I used whole wheat)
2 to 3 cups of shredded cheese
slow cooker 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.
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.