When I make Mexican food, I usually always make a big pot of beans to go with it. A 2 lb. bag of pinto beans makes enough beans to go with the meal and then there’s enough left over I use them to make bean burritos.

Ingredients:

• left over cooked pinto beans
• Monterey Jack cheese, shredded
• 2 packages of flour tortillas, warmed
• Plastic Wrap
• 2 gallon size bags

Preparation:

Using the Ninja, or other food processor, add beans and pulse a few times until the beans are broken down into a refried bean consistency.

Warm the package of tortillas in 30 second intervals. Doing so will create a tortilla that won’t crack and makes for a generally easier assembly.

Place desired amount of beans on a tortilla (anywhere from 1/3 to 1/2 cup) on one end of the tortilla, spreading in as needed. Top with shredded cheese, and roll. Sometimes, I tuck in the sides of the tortillas, sometimes I don’t. Once rolled, wrap in plastic wrap. I generally have several sections of plastic wrap already cut, hanging off the counter, and ready to go.

Put wrapped burritos in a gallon size bag and place in the freezer and use as necessary. These come in handy as a snack or lunch. I was able to make and bag 22 bean burritos.