Bean Burritos

3 c. dried pinto beans

9 c. water

4-5 cloves garlic or 2/3 teas garlic powder

1 onion peeled and halved

1 TBL salt

1 teas black pepper

1/8 teas cumin

Put all in crockpot cook on low 8-10 hours.  Once cooked remove and reserve most of the liquid.  Smash with a potato masher returning reserved liquid as needed to get the consistency you want.  Serve in heat and eat tortillas (that have been cooked).  Top with cheese, sour cream, salsa, avocado etc.  

You can also cook the same recipe using black beans.  Change cumin to 1/2 teas oregano and add a couple bay leaves.  Serve black beans whole over rice.