Homemade black bean and cheese burritos
{homemade tortillas, enchilada sauce and refried black beans}
Whether you like black or pinto refried beans, this super easy “no-fry” recipe is for you. I love the fix it and forget it concept and mashing them in the crock was the easiest part. Just a handful of spices makes the beans take on a delicious flavor, just like the restaurant and they cost a fraction compared to supermarket brands. They’re just as easy to prepare by thawing ahead of time in a thawing box or using a cold water thaw or even microwave thaw.
I’m sold on making my own refried beans from now on and I’ll bet if you try it, you will be too. You can go a little more elaborate by making pintos and cheese if you want, but they taste yummy as a simple bean dip or could be the base for a seven layer dip with the works. I also like to use refried beans for freezer southwest burritos.
Adapted from Pennies and Pancakes.
- 2 lbs. dried pinto or black beans; any rocks or bad beans discarded
- 1 large onion, finely chopped
- 3-4 garlic cloves, minced
- 2 tablespoons kosher or sea salt
- 1 tsp black pepper
- 1 Tablespoon cumin
- water to cover beans
Directions:
- Soak beans 8 hours or over night. Drain in colander and return to crock pot with enough water to cover beans.
- Add all the ingredients and crock on high 4-6 hours or low 6 to 8 hours. Beans should be tender when smashed.
- Discard only enough liquid to reach a creamy consistency when mashed; set aside just in case you need more. Using a potato masher, smash beans inside the crock pot until creamy.
- Allow to cool at room temperature for 2 hours stirring occasionally.
- Refrigerate all day or over night if possible. Using a 1-cup measuring spoon, ladle out 2-cup portions into each labeled freezer bag. Squeeze air out and freeze flat. Makes approximately six bags.
- Thaw when ready to use and enjoy warmed via microwave or stove-top.
My fun tutorial…
Soaking right inside the crock pot
I love minimal prep work
Mashed with a potato masher right inside the crock pot {love that too}. Soupier beans make great dip. Less soupier make great burritos. Or how about dipping out a few cups without the liquid for chili or soups? You choose how you want to freeze these delicious beans, okay?
Be sure to fold down your labeled quart size bag supported by a measuring cup {no mess}. I use a 1-cup measuring cup to pour the beans into the bag, easy peasy.
Line up at least six quart bags in a plastic shoe box to keep them standing tall and makes a great carrying caddie to the freezer.
To the freezer they go…I freeze them inside this box and then remove the box after they’re solid. This box is so handy!
How would you serve your refried beans?
