Frozen Beef and Bean Burritos (OAMC)

Step 1: Sort beans and place in a pot with 6 cups water.

Step 2: Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.

Step 3: Drain and rinse beans, and cover with 6 cups water.

Step 4: Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.

Step 5: Drain beans and retain cooking liquid.

Step 6: Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.

Step 7: Cook until thoroughly done, breaking up any lumps as you cook.

Step 8: Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.

Step 9: Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).

Step 10: Season beans to taste with adobo seasoning or seasoned salt.

Step 11: Stir in cooked beef, tomato paste, and chopped green chilies.

Step 12: Warm tortillas briefly to soften them and make them easier to handle.

Step 13: Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).

Step 14: Top with about 2 tbsp shredded cheddar.

Step 15: Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).

Step 16: Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.

Step 17: Place in plastic wrap, wrapping tightly to help keep its shape.

Step 18: Proceed the same way with remaining burritos.

Step 19: Place wrapped burritos into freezer bags or freezer containers and freeze until needed.

Step 20: To use, remove wrapping from burrito and place on a microwave-safe plate.

Step 21: Microwave 2-3 minutes or until hot, turning halfway through cooking.