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Finely dice the white onion, Roma tomatoes, serrano peppers, and garlic. Set aside.

In a large pan, melt the manteca over medium heat. If using bacon fat, vegetable oil, or another cooking oil, use the same amount.

Once the manteca is fully melted, add the finely diced onion, tomatoes, serrano peppers, and garlic to the pan. Mix well and cook for about 10 minutes until the vegetables are softened.

Add the spices to the sautéed vegetables: 2 tablespoons of chili powder, 1 tablespoon of tomato bouillon (or salt to taste), 1/4 teaspoon of cumin, and ground black pepper to taste. Mix thoroughly until well combined and fragrant.

Pour in the 4 cups of cooked pinto beans, ensuring there is plenty of bean broth. The broth is crucial for the simmering process and flavor development.

Using a bean masher, smash the beans directly in the pan until they reach your desired consistency. Some prefer a smoother consistency, while others like some whole beans remaining.

Reduce the heat to low and simmer the beans for 1 hour, stirring occasionally to prevent them from sticking to the bottom of the pan. This extended simmering time allows the flavors to meld and the beans to thicken to a spreadable consistency suitable for burritos.

Once the beans have reached a thick, spreadable consistency, warm your flour tortillas. Spread a generous amount of the bean mixture onto each warm tortilla.

Sprinkle shredded cheese over the beans on each tortilla.

Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito. Serve immediately and enjoy!


Finely dice the white onion, Roma tomatoes, serrano peppers, and garlic. Set aside.

In a large pan, melt the manteca over medium heat. If using bacon fat, vegetable oil, or another cooking oil, use the same amount.

Once the manteca is fully melted, add the finely diced onion, tomatoes, serrano peppers, and garlic to the pan. Mix well and cook for about 10 minutes until the vegetables are softened.

Add the spices to the sautéed vegetables: 2 tablespoons of chili powder, 1 tablespoon of tomato bouillon (or salt to taste), 1/4 teaspoon of cumin, and ground black pepper to taste. Mix thoroughly until well combined and fragrant.

Pour in the 4 cups of cooked pinto beans, ensuring there is plenty of bean broth. The broth is crucial for the simmering process and flavor development.

Using a bean masher, smash the beans directly in the pan until they reach your desired consistency. Some prefer a smoother consistency, while others like some whole beans remaining.

Reduce the heat to low and simmer the beans for 1 hour, stirring occasionally to prevent them from sticking to the bottom of the pan. This extended simmering time allows the flavors to meld and the beans to thicken to a spreadable consistency suitable for burritos.

Once the beans have reached a thick, spreadable consistency, warm your flour tortillas. Spread a generous amount of the bean mixture onto each warm tortilla.

Sprinkle shredded cheese over the beans on each tortilla.

Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito. Serve immediately and enjoy!
