This recipe makes enough for a large batch of burritos and some left over. Feel free to halve it if you don't need that much.
3c Thrive Instant Pinto Beans
1c Thrive Instant Black Beans
1/2c Thrive Chopped Onions
1t Garlic Powder
1 Jalapeno, seeded and diced OR 1 small can diced green chiles (optional)
1t Thrive Salt
In a large crock pot, combine beans, onions, garlic, jalapeno or chiles and water. Stir, cover and cook on low for 6-8 hours, stirring occasionally so the beans don't burn on the bottom. Puree with a stick blender (or in a traditional blender in small batches) and season with salt and any other desired seasonings. Refrigerate in an airtight container for one week or freeze for up to 6 months.
Or... make refried bean soup!
2c Refried Beans (from recipe above)
1c Thrive Chopped Chicken or Chicken TVP
1/2c Thrive Instant Pinto Beans
1/2c Thrive FD Corn
2T Thrive Red & Green Bell Peppers
1T Thrive FD Celery
1T Taco Seasonings
1T Thrive Tomato Powder
Combine all ingredients and simmer for 15 minutes. Serve garnished with shredded cheese and tortilla chips.