1 cup pinto beans, soaked overnight
2 tsp olive oil
1/2 onion, chopped
1-2 garlic cloves, minced
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp hot pepper flakes
1/4 cup salsa
2 to 4 TB of water or broth
flour tortillas, room temperature so they come apart and don't stick together!
vegan cheese, sliced or grated
Pick through beans and discard any rocks or "funny looking" beans. Put in large pan, cover in water and soak overnight. Drain soaking water, add fresh water to cover about 2 inches over the beans and cook beans until very soft. Drain and set aside.
Heat oil in large skillet, add onions and garlic and saute until soft. Add beans and mash them up. Add the spices and salsa and a bit of water or broth to thin it just a bit while you cook up the beans. Cook until they are thick and "burrito consistency."
4) Fold tortilla UP over the beans; then fold in the SIDES;
then finish rolling up the burrito.
Finally wrap the burrito in plastic wrap and place in freezer bag.
One batch usually makes around 7-8 burritos depending in the size of tortilla and how much bean mixture you put in each burrito. My own personal burritos are rather small. I sue the small flour tortillas because I prefer less tortilla. You could even add some cooked Spanish rice into the bean mixture and make even more burritos.