1 1/2 hours cook time + 5 minutes prep (15 minutes cook time if using canned beans.)
2 cups dry pinto beans
2 quarts + 3 cups water
1 Tbsp. salt
1 onion, roughly chopped
1/4 cup olive oil
1 Tbsp. milk
1 tsp. garlic salt
12 flour tortillas
1 1/2 cups grated Monterey Jack cheese
Salsa Mexicana (recipe below)
2 roma tomatoes, diced
1 medium onion, diced
2 Tbsp. cilantro, finely chopped
1 jalapeno, seeds removed and finely chopped
2 tsp. minced garlic
Juice of 1 lime
Garlic salt to taste (about 2 tsp.)
Chop tomatoes, onion, cilantro, and jalapeno and combine in medium serving bowl. Add minced garlic. Squeeze lime juice on top of mixture and add salt. Mix well.
Bring 2 quarts of water and beans to a boil in a large stock pot over medium high heat. Cover and reduce heat to medium low. Boil for 30 minutes, stirring periodically. Remove lid and add 3 more cups of water. Add salt and onion and increase heat to medium high. Cover and bring just to a boil once again. Reduce heat to low and simmer for another 45 minutes.
(If using canned beans, start recipe here.) When beans are tender, heat oil in a large frying pan over medium high heat. Add cooked beans and simmer for 5 minutes until heated through. Reduce heat to medium low. Add milk and garlic salt to beans. Using an immersion blender, blend beans until creamy and smooth.
To prepare burritos, warm tortillas in the microwave for 30 seconds. Place 3/4 cup refried beans in the center of each tortilla. Top with 1/4 cup cheese and 2 Tbsp. Salsa Mexicana. Roll burrito by first folding the sides of the tortilla inward. Then, starting at one end, roll the tortilla inward, tucking the edge of the tortilla under the beans. Roll until completely closed. Secure by placing the burrito seam side down. Top each burrito with Salsa Mexicana to taste.