HOW TO COOK BEANS

Place 1 pound dry beans in the slow cooker

Cover with 6 cups of water

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

Cover and cook on high for 4-5 hours.

BEAN BURRITO PREP

Pour beans, cumin, paprika, and chili powder into a 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 a large piece of plastic wrap (enough to cover burrito and wrap securely).

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

Fold tortilla over bean mixture and roll to form a burrito.

Wrap with plastic wrap covering the burrito completely.

Place plastic-wrapped burrito onto the center of an aluminum foil sheet. Wrap this over the burrito creating secure second layer protection from freezer burn. Place wrapped burritos into a 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.