Idaho Petite Burrito Frijoles

Makes 12 dozen Burritos


  • 1 lb 1000 Springs Mill Red beans, cooked & mashed
  • 2 cups chopped sweet onions
  • 2 cloves garlic, minced
  • ½ cup bacon drippings
  • 1 teaspoon Tabasco Sauce
  • Salt (to taste)
  • ½ lb Monterey Jack cheese
  • 3 dozen (8-inch) flour tortillas


Fry beans, onions and garlic in hot bacon drippings until dry and crispy. Season with Tabasco sauce and salt to taste. Cool. Cut cheese into ½ inch pieces. Cut each tortilla into four pie-shaped wedges. Shape beans into oval shapes around cheese cubes. Wrap with tortillas fastening with toothpicks. Lightly sauté for 3-5 minutes, until lightly browned. Remove toothpicks before serving.

To cook beans: Soak beans overnight. Drain and rinse beans. Add 4 Cups of water to every 1 cup of Red Beans. Liquid should be 1-2” above top of beans. Bring to a boil: reduce heat and simmer about 1 ½ hours. Or pressure cook for 10-12 minutes (see manufactures directions).