Crockpot pork & green chili burrito with refried beans

Ingredients

• 2 pound lean pork roast
• ½ cup chopped onion
• ½ teaspoon dry oregano
• ½ teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• (1) 4 ounce can of mild green chilies
• Refried beans (recipe follows)
• pinch of dry red pepper flakes (or to taste)
• 8 ounces Monterey jack cheese, shredded

1) CROCKPOT REFRIED BEANS:

• 1 sweet onion (cut in half but not chopped)
• 3 cups of rinsed (and sorted) DRY pinto beans
• 2 tea spoons . salt
• 1 tea spoon . black pepper
• 3 tea spoons . chili powder
• 6 slices of crisp bacon (crumbled finely)
• 1 tea spoon. ground cumin
• ¼ tea spoon. crushed red pepper flakes
• (2) 4 oz. can mild green chilies
• 9 cups water

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Preparation

• Dice the pork roast in to 1 cubes, removing as much fat as you can. Brown the meat in a large pan, with minimal oil, until it is has lots of brown crusty surface.
• Drain any fat. Add chopped onions to pan, sauté until tender and try to use the moisture in the onions to deglaze the pan of any crusty meat bits.
• When onion is tender, return the meat to the pan and add just enough water to cover the meat. Stir in the spices.
• 1) CROCKPOT REFRIED BEANS:
  Put everything in crockpot and cook on high for 8 hours or till tender.
• Drain but reserve liquid. Put beans into food processor and puree, adding just enough of the bean liquid to make the beans the right consistency.
• Keep warm in the crock pot.