• I am SO happy you posted this Jen! This was one of my favorite lunches and SO filling. I am hoping to find the enchilada sauce posted soon to go on top.

    From Lyle Orr
    May 31, 2011

  • I hope you enjoy the recipe! It’s tasty, nutrient dense, and easy to make! Use your favorite Enchilada sauce from your grocery store, simply heat and then pour 2ounces over your burrito!

    From Jen
    June 2, 2011

H3 Recipe: Refried Beans

bean burritoINGREDIENTS:

½ cup Onion

½ teaspoon Cumin

¼ teaspoon Oregano, dried

1 teaspoon Sea salt

4 Cups Water

Pinch Black pepper

½ Cup Bean juice (after you have cooked the beans)

2 Cups Pinto beans


  •  Rinse beans in colander when out of the bag.
  • Then place beans in container and fill container with about four cups of water.
  • Let sit overnight.
  • Drain off water and re-rinse beans one more time.
  • Then fill sauce pot with four cups of water and add beans.
  • Cook slowly on a medium heat.
  • Once beans have been cooked half way through, add salt.
  • When beans are done cooking, drain off water and reserve about 1/2 cup of the bean juice.
  • Mince onion in food processor.
  • Sauté onions. Meanwhile place beans in food processor to make a smooth paste.
  • After onions are translucent, add pureed beans, cumin, pepper, and a pinch of salt.
  • Then slowly add your bean juice to adjust the consistency if a smoother consistency is desired.

 Enjoy your beans in tacos, burritos, quesadillas, soups, or just as a side dish!


Number of servings: 4

Serving size: ½ cup

Calories: 160

Fat grams: 0

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