Easy Mexican Burritos with Homemade Pinto Beans
Creamy pinto beans and shredded Monterey jack cheese stuffed inside of healthy whole wheat flour tortillas. You can also enjoy these beans as a tasty side dish or fresh in a build-your-own burrito meal.
beans, burritos, mexican, pinto beans
of dried pinto beans
soaked in water overnight
chopped *you can also use 1 tsp onion powder instead
chopped white onion
shredded Monterey jack cheese
Drain and rinse pinto beans and place them into a pot with 8 cups of water. Add olive oil and chopped green onion.
Bring to a boil, add salt and simmer 2-3 hours, until beans are fork tender. *
In a large pan over medium heat, add oil, onion and garlic. Sauté until soft, but do not brown.
Add cooked beans with a slotted spoon to the onion mixture and mash using a potato masher, or puree with an immersion blender, leaving some beans partially mashed for additional texture, if desired.
Add shredded cheese, if using in the beans, to the beans and stir until melted. Season with sea salt to taste.
Build your own bean burritos or freeze them for later
*You can also cook beans on high in a crock pot for 8 hours, using the same ingredients above.