• Soak beans: Place the beans in a stockpot. Cover with water and soak overnight. Drain water, refill with fresh water, and add the onion.

  Cook beans: Bring the beans to a boil, then turn the heat down to a simmer. Let cook for a couple of hours, stirring occasionally, until beans are tender and creamy.

  Refry beans: When the beans are cooked, add the garlic, chili powder, cumin, salt, and pepper. Stir to combine and cook until the beans reach your desired texture. If you prefer thicker refried beans, cook until the moisture is evaporated, and the beans are thicker.

  Assemble burritos: Warm tortillas and fill with the refried beans. Top with shredded cheese (optional) and your favorite toppings, such as sour cream or salsa. Serve warm.

Instant Pot Variation

• Soak the beans: Optional - you can skip soaking the beans overnight if you're using the Instant Pot. For faster cooking, simply rinse the beans and add them directly into the pot.

  Cook the beans: Add the pinto beans, chopped onion, garlic, 6 cups of water, and a pinch of salt into the Instant Pot. Seal the lid, making sure the vent is set to "Sealing."

  Pressure cook: Set the Instant Pot to "Manual" or "Pressure Cook" on high for 35 minutes. Allow the pressure to release naturally for 10-15 minutes before opening the lid.

  Refry the beans: Once the beans are tender, use a potato masher or immersion blender to mash them to your desired consistency. Stir in the chili powder, cumin, and additional salt and pepper to taste. If the beans are too watery, switch to the "Sauté" function and cook, stirring occasionally, until the beans thicken.

  Assemble burritos: Warm the tortillas and fill them with the refried beans. Top with shredded cheese, sour cream, or other desired toppings, and serve warm.

Slow Cooker Variation

• Prepare the beans: Place the dried pinto beans, chopped onion, garlic, 6 cups of water, and a pinch of salt into the slow cooker. Cover and cook on low for 6-8 hours or until the beans are tender.

  Refry the beans: Once the beans are fully cooked and soft, drain some of the excess liquid if necessary. Use a potato masher or immersion blender to mash the beans to your desired consistency. Stir in the chili powder, cumin, salt, and pepper.

  Cook and thicken: If you'd like thicker beans, you can cook them on high for an additional 30-45 minutes with the lid off, allowing the beans to thicken to your preferred texture.

  Assemble burritos: Warm tortillas and fill them with the refried beans. Top with shredded cheese and any other toppings you desire. Serve immediately.