Homemade Refried Bean Burritos

In my opinion, when you can't have sour cream or avocados or even salsa as toppings on Mexican food its just not as yummy! This is a big deal in my Mexican food loving household! To pep up our burritos I decided we needed to make our own refrieds beans from scratch. Refrieds are not really refried just cooked twice. When you do them yourself instead of just opening a can they are super creamy and have a light flavor. They also have way less salt! I kinda think the ones in a can taste tinny and smell/look like dog food! I still eat them but bad association right?! Anyway it turns out they are pretty easy to make and make burritos so much better without all the yummy additions!

Homemade Refried Beans

Ingredients

• Enough dried pinto beans to fill your crock pot or pot almost half way
• water - fill crock pot or pot about 2 inches from top
• seasonings- salt, cumin, chili powder, fajita seasoning

(this is a big recipe use less beans if you would use less than 2 cans of pintos!)

Turn crock pot on low and let cook over night or set up in the morning and let cook all day. You can also do this on a stove top if you have a very low setting.
The beans are done when they are soft.

When the beans are done, drain and place in a food processor ( you might have to do this in batches) Puree the beans for several minutes, you can add a little water if its having trouble. But the beans should not be mealy but creamy and smooth like the above picture.

When all the beans are pureed transfer into a pot on the stove and add desired spices.
I like a little salt, cumin, and penzeys fajita seasoning, and chili pepper.
Mix and cook until the beans are hot again. Then they are ready to serve!

They are also delicious in quesadillas and burritos.

Funny fact- we used to put onions IN the beans... migraine trigger anyone?? Plus all the toppings and cheese- thinking back its really shocking to me now! How things have changed in 2 months!