Beans, beans, the magical fruit. The more you crock, the more you...eat.

This recipe was actually one of the inspirations for this week's theme. Why? I'm not a big fan of beans. I eat them, but I will never specifically ask for them and I almost always order things sans beans. It's a texture thing. I'd like to eat more of them because they're so healthy, so I'm trying to convince my taste buds that the texture really isn't THAT bad. I can thank Los Portales (My favorite Mexican restaurant) for enabling me to eat refried beans without gagging. I used to have the same problem with mushrooms, but I got over that. Somehow. Beans are still a work in progress.

"Zesty Bean Burritos" (3.5 quart pot)

~2 cans pinto beans, with liquid
~1 medium onion, chopped
~1 t chili powder
~1 t ground cumin
~1/4 t crushed red pepper
~flour tortillas
~salsa (I used Newman's hot)
~shredded Mexican blend cheese

Combine all ingredients in greased crock pot.
Cover and cook on low for 6  hours.
Mash beans with potato masher. (I don't have one, so I used the bottom of a glass instead.)
Spoon bean mixture onto center of warm flour tortillas.
Serve with salsa and cheese.

6 servings.

My taste buds enjoyed this. So much so that they told the rest of my body to have seconds. I might have to invest in a potato bean masher. The hardest part of the recipe was mashing the beans.

This, my friends, ends vegetarian week. Thanks for playing along! Due to the overwhelming interest and awesome feedback, I'll definitely do this theme again.