I make them often because we !love pinto beans. For a buck and a half hub and i can eat whole bean soup, or mashed and refried with eggs or tacos, or hub's favorite burritos for several days.

I have always cooked the beans in a pressure cooker without soaking the beans first. After pressure is achieved they cook under pressure for about 20 minutes, then I let the pressure release of its own accord. I never change the water in which the beans were cooked, rather I use it to thin the beans or as the base for soup. The whole process takes a little more than an hour.

I do not season the beans at all until I use them. Some recipes need plain salt, for others I use Original Adobo seasoning. Just depends.

Hub likes his burritos on flour tortillas warmed on the open flame of the stove so there are brown and dark brown spots all over them, but they're still flexible. He mashes his beans in the frying pan with a little salt in a tiny dot of lard. He leaves lots of bean pieces, then adds his favorite salsa. That's it for him!. I like to add shredded cheddar and sometimes a dab of sour creme.

For bean tostadas I prefer my beans creamier and well mashed, seasoned with salt only, on corn tortillas I fry myself. Delish!

I could go on....!

Good bean burritos start with good beans. I cook the beans first, then add onions and other veg, seasonings, etc.

My mother grew up in farm country, where at the neighbors', where the school bus stopped, there was always a pot of chili and a pot of beans on the stove, so the kids would come in, grab a tortilla, add a spoon of filling, and wait for the bus with a burrito to keep them warm inside and out.

pillog: what are your other seasonings please?

Here's my recipe for bean dip, which I use in burritos. I make it about every other week, as I consider it a staple condiment:

Texas Bean Dip

1-1/3 cup dried pinto (or red) beans (about 2 cups cooked)
1/2 large onion, coarsely chopped
2 tbsp cumin
1 bunch of cilantro, large stems removed, about 2/3 cup chopped
1 can Ro-Tel tomatoes (10 oz.) or similar tomatoes, diced with green chilies, drained, liquid reserved
3-4 Serrano chilies, coarsely chopped
6 tbsp chopped fresh oregano (or 2 tbsp dried oregano)
1 tbsp soup base - vegetable or beef, or 1 tsp salt, to taste

Cook the beans (usually with Bay leaves) and discard the cooking water.

Place all of the ingredients in a food processor and
process until smooth. If needed, add a bit of liquid from the canned
tomatoes to aid in processing. I remove some of the seeds from the
chilies and save them, in case it comes out too bland. You can remove
more seeds, if you like it mild.

Serve warm or cold with tortilla chips, or use to make burritos, tostados, migas, taco salads, etc.