Burritos de judías refritas y queso (comida fácil para congelar)

Ingredientes

• 1/3 cup rendered bacon fat or lard
• 1 medium yellow onion, (diced)
• 6 cups cooked pinto beans, (plus 1 1/2 cups cooking liquid (or water if needed))
• 1 teaspoon garlic powder
• Kosher salt, (as needed)
• 6 (10-inch) burrito-size flour tortillas, (warmed)
• 1 pound Monterey Jack cheese, (shredded)

Preparación

1. 1

   Heat a large pot over medium heat, add the rendered fat and heat through. Add the onion and sauté until soft and translucent, about 4 minutes.

2. 2

   Add the beans and cooking liquid and garlic powder. Simmer until the beans are extremely soft and thick, stirring occasionally, about 30 minutes.

3. 3

   Use a potato masher to mash the beans and so they are extremely creamy. Season with salt to taste.

4. 4

   To assemble the burritos, place a warmed tortilla on a clean work surface. Spoon about ¾ cup of the bean mixture on each and spread it in a line down the middle of the tortilla. Top with a heaping pile of the shredded cheese.

5. 5

   To fold the burrito, fold the sides in then use your thumbs to bring up the bottom of the tortilla and keep the sides tucked in. Tightly roll the tortilla away from you using fingers to keep the filling pressed in.

6. 6

   If eating right away, heat a medium cast iron skillet over medium heat. Place the burrito crease-side down in the pan (to keep it intact). Cook until the tortilla is golden brown, about 2 minutes then flip and continue to cook for an additional 2 minutes. Repeat with remaining ingredients.