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1
Sort beans and place in a pot with 6 cups water.
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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.
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3
Drain and rinse beans, and cover with 6 cups water.
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4
Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
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5
Drain beans and retain cooking liquid.
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6
Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
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7
Cook until thoroughly done, breaking up any lumps as you cook.
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8
Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
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9
Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
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10
Season beans to taste with adobo seasoning or seasoned salt.
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11
Stir in cooked beef, tomato paste, and chopped green chilies.
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12
Warm tortillas briefly to soften them and make them easier to handle.
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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).
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14
Top with about 2 tbsp shredded cheddar.
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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).
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16
Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
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17
Place in plastic wrap, wrapping tightly to help keep its shape.
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18
Proceed the same way with remaining burritos.
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19
Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
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20
To use, remove wrapping from burrito and place on a microwave-safe plate.
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21
Microwave 2-3 minutes or until hot, turning halfway through cooking.
