Authentic-Tasting Refried Bean Burritos (vegan)
These simple burritos are delicious but don't have any lard like the typical ones you'd buy at a restaurant.
Servings 6 burritos
Ingredients
- 1 lb dry pinto beans (about 2 cups), or 4 cups cooked pinto beans
- 1 tsp salt
- 6 flour tortillas (any kind, see post for details on options)
Instructions
- *Try to blend up the cooked beans a few hours before you want to eat them, so they have time to firm up and not be so runny!*Preferably the day before: Pour the bag of pinto beans into a bowl and cover with water. Let sit overnight or for at least 3 hours, until a lot of the water is absorbed and beans are swollen.
- Drain the water off, then pour the beans into a pot on the stove, an Instant Pot, or Crock Pot. Add 6 cups of water to cover them. Add the salt. You can add an onion cut in half here, too, if you would like, and remove it after cooking. I do that sometimes but honestly salt is what makes the biggest difference in flavor. On the stove: Bring the water and beans to a boil, then cook for 60-90 minutes until soft. In Instant Pot: Cook on high pressure for 20 minutes. Do a quick or natural release.In the crock pot: Make sure beans are covered by about 2 inches of water. Let cook on high for 3-4 hours.
- Once beans are soft, drain off most of the water. Leave about 1 inch in the bottom. Use a ladle and scoop the beans with some cooking water into a blender and blend until smooth in batches, OR use an immersion blender and blend right there in the cooking pot until smooth. If they are too runny, just give them a few minutes after blending, they firm up significantly as they cool. Taste and add more salt if needed. Salt is the magic ingredient here to making them taste like authentic Mexican restaurant burritos!
- Meanwhile, cook up some tortillas. Spread some blended "refried" beans into each tortilla. You can add toppings like salsa, guacamole, cheese or plant-based cheese or cheese sauces, hot sauce, onions, etc. I honestly love them with just beans, too! Covered in enchilada sauce is also delicious. Grilling the burrito in a dry skillet so it's crispy on the side is a nice touch.
- Burritos refrigerate and reheat well, and freeze fantastically.
