Bean and Cheese Burritos

4 cup Beans, pinto
4 tsp Garlic Minced (by MASHELDON)
2 cup Kroger Peeled Tomatoes in Juice Petite Diced (by LILYROSE17)
1 tbsp Chili powder
3 tsp Garlic powder
2 tsp Onion powder
2 tsp Ground Cumin (by SAPOROUS)
6 cup (8 fl oz) Water, tap
8 oz Cheese - Kroger Sharp Cheddar Cheese
16 tbsp Kroger Sour Cream Natural (by EJMOYER)
16 serving Flour Tortilla (Soft Taco Shell)

You may omit the cheese and sour cream for a vegan meal.

Place dry pinto beans, all dry spices, minced garlic and water plus can of tomato pieces into a crockpot and cook onto high for seven hours. When done, mash them with a potato masher until creamed. Set aside to assemble the burritos. Shred the whole 8oz block of cheese and set aside. Have a large plate or staging area for burrito building and place one flour tortilla on it and top with 2 tbsp of sour cream followed by 1/4 cup of mashed beans, then 1/2oz of cheddar cheese on the lower third of the tortilla, next fold in sides, then bottom and roll from bottom to top and place seam side down onto a baking sheet or into a Pyrex dish or foil lined pan. After burritos are assembled, place into oven pre-heated at 325F for around 15 minuets until heated through and lightly stiff. Serve with your favorite condiments and enjoy!

Serving Size: Makes 8 burritos

Number of Servings: 16

Recipe submitted by SparkPeople user MELTEA43.