wet chile verde burritos and homemade refried beans

Easy, breezy, freezy. Roll up a few burritos, bake ’em up, and eat them now or freeze individually for super-easy lunches and dinners down the road. This flexible recipe can be made vegetarian, carnivorous, or vegan to satisfy every eater.

Ever since I made a huge batch of these refried bean and cheese burritos, wrapped them in foil, and threw them in the freezer, coming up with lunches has been a breeze.

I can only spare five minutes to wolf something down? Go to the freezer. Grab a burrito. No leftovers for my guy to take to work the next day? Grab a burrito. Simply craving a ridiculously delicious lunch? Grab a burrito.

 

Ingredients:
For the Verde Wet Burrito :
2 lrg flour tortillas 10″ or larger
3/4 cup pork carnitas (or substitute seasoned chicken, shredded or ground beef)
1/2 cup refried beans
1/2 cup Uncle Ben’s Mexican-style rice
3/4 cup shredded cheddar cheese divided
1 cup green chile enchilada sauce

For the refried beans :
2 pound of pinto beans
1 onion peeled and chopped (you can just cut in half, if you want the flavor, but want to take the onion out later)
9 cups of water per pound of beans basically you just want double the amount of water in there than there are beans
2 teaspoons of salt
1 teaspoon of garlic salt
1 teaspoon of cumin
2 teaspoons of black pepper
1 jalapeno pepper seeded