Freezer Bean & Cheese Burritos
Prep time
Cook time
Total time
Serves: 12-16
  • 1 pound (2 cups) dry pinto beans
  • 2 bay leaves
  • 5 cups of water
  • ⅓ cup olive oil
  • 3 garlic cloves, minced
  • 1-2 tsp salt
  • ½ tsp red pepper
  • 15 cranks fresh ground pepper
  • Large flour tortillas or wraps
  • Mexican blend grated cheese
  1. Put pinto beans into a colander and rinse them removing ones that are cracked or discolored. Add beans to the instant pot* with water and bay leaves. Turn on high pressure for 45 minutes.
  2. Once the beans are done, let the beans cool for 5-10 minutes. Remove the bay leaves and about a cup full of liquid.
  3. Cook the garlic in the oil until it sizzles and add it to the beans. Then add the salt, red pepper, and black pepper.
  4. Mash the beans with a potato masher, but you can also use an immersion blender. The beans are usually a little goopy at this point. Let them rest about 15 more minutes to absorb the water. If they are too stiff add more of the reserved cooking liquid until they reach the desired consistency.
  5. Make burritos by putting beans down the middle and topping with cheese. Fold the bottom of the tortilla up and then fold over both sides. You can also make burritos by rolling them after adding beans and cheese.
  6. Place into freezer bags and into the freezer. To heat up, put in the microwave for about 1 minute per side (time may vary). Let cook a few minutes before eating.
  7. *Slow cooker: Add pinto beans and bay leaves with 7 cups water and cook on low for 8-10 hours (check the beans after 8).
  8. *Large pot: Put the beans in a big pot with 8 cups of water and bay leaves. Cook on high and cover the pot partially with a lid. As soon as the beans start to boil, lower the heat a little but continue to boil. Cook for 2 hours and keep adding water as it gets absorbed. Try to keep the water 2 inches above the beans. Stir occasionally. After about two hours of cooking, bring the beans to a boil again and lower the heat to low. You want to cook them on a slow boil for an additional 1 to 1½ hours (when they start sticking to the pot that’s a sign that they are done.)
Recipe by Maryann Jacobsen at