Ingredients
- See Below
Preparation
Step 1
In the morning before you head off for work, put a 2 cups of pinto beans along with 6 cups of water in your crockpot with a good amount of salt. Allow beans to cook on high for about 6 hours {you may need to adjust this time depending on your crockpot}.
When you get home and are ready to start dinner, take out your potato masher or an electric hand mixer and mash your beans to turn them into “refried beans.”
In a tortilla add a smear of the beans, a bit of the roast beef, and your favorite toppings. I added avocado, raw onions, and raw cheddar cheese to mine. Roll it up, closing up both ends. Place the burrito on your panini press or in a grill pan with a weight on top. Allow it to toast and press for a few minutes. Just like Taco Bell’s grilled stuft burrito – only MUCH healthier and tastier!
I served mine with the more delicate toppings {ones I didn’t want heated} on the side – like lettuce, tomato, and organic sour cream. Serve with GMO-free chips and some homemade salsa.