We were getting a bit sick of sandwiches at our house, and dinner doesn’t always have enough leftovers, so I started making burritos. Through some trial and error I came up with the perfect bean burrito that we were both happy with and could be an easy lunch for us.
- 1lb Dry Black Beans
- 1 Large Onion
- 2TBS Fat (olive oil, butter or bacon fat)
- 2 TBS Taco Seasoning
- 1 tsp Cumin
- ½ Cup Plain Greek Yogurt or Sour Cream
- 1 Packet Goya Sazon Seasoning
- Mexican Blend Shredded Cheese
- 10 Burrito sized tortillas
STEP 1: Start by rinsing the dry beans and picking out anything that looks like you wouldn’t want to eat it, or that might be a rock (because it probably is).
STEP 2: Put the rinsed and sorted beans into the crock pot with enough water to cover (you can’t really add too much water).
STEP 3: Cook on high for six hours (I have a pretty long cook time because I want really soft mushy beans for this recipe.) If you want less mushy beans go for four hours. I usually do this overnight and use the timer to turn the crockpot off.
STEP 4: Once your beans are nice and mushy drain them and rinse them off.
STEP 5: Now we move to the skillet… Dice your large onion and put in the fat of your choice. Then saute on high until the onions are a little brown and translucent.
STEP 6: Add your beans and stir in the taco seasoning. mix it up and add some salt to taste (every taco seasoning is different so it’s hard to gauge the right amount of salt without tasting).
STEP 7: Once your seasonings are mixed in, it’s time to turn off the heat and mash up the beans. You can use a fork or a stick blender — I like my refried beans a little chunky so I use a fork.
If you want to eat them right away you can build your burritos now. If you’re going to freeze them let the beans cool down to room temperature.
STEP 8: Mix the packet of Goya Sazon seasoning with ½ cup of greek yogurt or sour cream.
To build the burrito:
- Smear two teaspoons of the yogurt mixture on a burrito sized tortilla
- Put ⅓ to ½ a cup of refried beans in the burrito
- Sprinkle two-ish tablespoons of shredded cheese over the top
- Roll up the burrito (fold up bottom over the filling, wrap sides toward the center, and then roll toward the edge of the burrito)…
- Repeat that 8 to 10 times.
- Wrap Burritos in foil (I like to write jokes, pick-up lines and/or daily affirmations on the ones I make but that’s between you and your burrito.)
Now freeze them. If you rolled the burritos with the filling warm you want to bring them to room temperature before you put them in your freezer or you might drop your freezer’s temperature too low.
To thaw and eat your burrito:
- Thaw burrito at room temperature four to six hours
- Microwave for 30 to 60 seconds
There are a lot of ways you could adjust this to your own personal taste. You want to be careful not to add too much moisture or you’ll end up with a really soggy burrito.
Here are a few variations we’ve tried:
- Chop up a jalapenos and add it when you’re cooking the onions for a spicier burrito
- Use the more traditional pinto beans
- Replace the sour cream with your favorite hot sauce
- Use less beans in each burrito and add in shredded chicken
How do YOU make the perfect bean burrito?