Homemade Bean & Cheese Burritos

First, make Slow Cooker Refried Beans:

SLOW COOKER RE FRIED BEANS
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
I also cooked some in my plug-in pressure cooker.  Process at Med pressure for 30 min with natural pressure release.

For the Burritos:
Ingredients:
12-16 Tortillas
Shredded cheese
Slow Cooker Refried Beans

Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla.

Microwave Baking Instructions: REMOVE FOIL. Pull 1-3 burritos out of the freezer, stick on a microwave-safe plate, and warm in the microwave on 50% heat for 2-3 minutes.
Oven Baking Instructions: REMOVE FOIL. Pull out desired number of burritos and thaw for 1-3 hours and then bake at 350 degrees for 20 to 30 minutes until heated through. Serve with salsa, sour cream, shredded lettuce, diced tomatoes, diced avocados, cilantro, and additional cheese if desired.