Delicious homemade mojado sauce over bean and cheese burritos make these burritos mojados exceptional. Not only is our homemade enchilada sauce quick and easy, but it tastes better and is less expensive than canned enchilada sauce.
Rinse 1 pound dry pinto beans and remove any rocks or debris.
Soak the beans in 2 quarts water overnight.
Rinse and drain the beans, then return the beans to pot and add 2 quarts water. Bring the beans to a boil over medium high heat, then reduce the heat, cover, and simmer for one to two hours or until tender.
Add 4 ounces butter and adobo to taste to the beans and mix well.
Use half of the bean mixture for the burritos and freeze half.
Make the Mojado Sauce
Combine 15 ounces tomato sauce, ½ teaspoon oregano, ½ teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon onion powder, and cumin to taste in a saucepan.
Simmer over low heat for about 10 minutes to combine flavors, stirring frequently.
Assemble the Burritos
Place tortillas wrapped in foil in a 350°F oven for about 10 minutes until warm, or warm in the microwave for about 10 seconds.
Fill each of 6 flour tortillas with an equal amount of cooked bean filling and 2 cups shredded cheddar cheese (¼ cup of cheese per tortilla).
Fold ends of each tortilla and roll up into a burrito. Turn burrito over, top with enchilada sauce, and serve with your choice of garnishes (cilantro, shredded cheese, sour cream, olives, etc.).
Notes
Nutrition data does not include garnishes and is based on using half of the bean mixture.