Growing up as a kid, bean and cheese burritos were an easy and cheap snack or meal to have. It doesn't have to be boring, you can add what ever you want into it. My mother would fry them to make the perfect crispy snack that is filling. You can't go wrong with a little crispy bites of bacon in your cheesy bean burrito. This is a great meal prep for breakfast any day of the week.
2lbs pinto beans
6 garlic cloves pressed or minced
1/2 onion chopped
2 tbsp Knorr's Chicken Bouillon
6 cups of water
8-10 flour tortillas
1/2 pack of bacon
1-2 cups of mild cheddar cheese
When I do pinto beans, I like to let them sit in water over night. No matter how I cook them, it just seems faster than cooking dry beans. In an Instant pot, add in the beans, garlic, onion, jalapeno, water and chicken bouillon. Mix well.
Place lid on the instant pot and set the valve to seal.
For soaked beans, set to pressure cook on high for 8 - 10 minutes. Reason I say 10 minutes, I have had beans not fully cooked in 8. Depending on the amount of beans you are trying to cook, may differ. If you are working with a smaller batch, 8 minutes would be sound for the cook time.
Dry beans, you are looking around 30 to 35 minutes with the same settings on the instant pot.
Once beans are cooked, if you have a large batch like I show in the video. Do yourself the favor and let it naturally release for 20-30 minutes depending on how much you have in it. For 2lbs, I like to let it naturally release for about 20 minutes. This prevents a lot of mess and moisture shooting out of the vent when releasing. After the 20 minutes, open seal to release the remaining pressure.
To make the bean burritos:
In a pan, fry up some bacon until it is nice and crispy and the fat has rendered.
Once the bacon is cooked, remove the bacon onto a plate with a paper towel and save the bacon fat.
In the same pan, add about a tablespoon of the bacon fat into the pan and add about 2 cups of the cooked beans. If the beans are still hot, you can mash immediately. After mashing to your preference, add in a half of the cooked jalapeno and chop it to mix evenly. Finally add in a bit of cheese to make the beans a little gooey.
Note if your beans look dry, you can add a little water from the beans. Once you have the consistency of the beans you want, season with salt to taste.
Now assemble the burritos, lay down a bit of beans over a warm flour tortilla that is 8-10 inches. Sprinkle a bit of cheese. Fold the sides to the middle forming the length of the burrito and folding over the layer closer to you. Pull back forming the beans and cheese into the length of the tortilla and roll over. Leaving the burrito laying on that flap of the tortilla and making that the seam of the burrito.
You can eat as is or fry in a pan of oil for about a minute on each side if you want it crispy.