Place 1 pound dry beans in slow cooker

Cover with 6 cups water

Stir in 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and 1 teaspoon black pepper.

Cover and cook on high 4-5 hours.

BEAN BURRITO PREP!

Pour beans, cumin, paprika, and chili powder into large skillet.

Using potato masher mash beans until most are pureed with only a few small chunks remaining.

Heat the mixture over medium heat for 4-5 minutes adding cheese in right before you turn off and remove from heat.

Allow to cool.

Place tortilla on large piece of plastic wrap (enough to cover burrito and wrap securely).

Spoon ½ Cup of the bean mixture onto the center of tortilla.

Fold tortilla over bean mixture and roll to form burrito.

Wrap with plastic wrap covering burrito completely.

Place plastic wrapped burrito onto center of aluminum foil sheet. Wrap this over burrito creating a secure second layer protection from freezer burn. Place wrapped burritos into labeled gallon sized freezer bag and freeze lying flat.

TO REHEAT!

Remove from freezer. Remove aluminum foil and plastic wrap and place on the center of a microwave safe plate. Heat on high for 60 seconds then rotate and heat for an additional 60 seconds or until heated through.