Green chile bean and cheese burrito

In a medium pot on high heat, add a splash of canola oil and lightly char quartered white onion, crushed garlic and a halved jalapeno with ground cumin and salt.

Add the soaked pinto beans with water to cover; simmer until the beans are super tender and start to split.

For the green sauce, place halved jalapenos, white onion and a garlic clove on a very hot cast iron grill pan; cook 10 to 15 minutes, turning occasionally.

Place everything in a bowl and cover with plastic film for about 20 minutes, until tender.

Remove most of the seeds from the jalapenos. Blend everything in a food processor with fresh cilantro, a pinch of salt and lime juice on high speed until a vibrant green sauce.

Blend the tender beans on high speed to a relatively smooth consistency, to the texture preferred.

Render bacon fat and cook the pureed beans in the hot fat 5 to 10 minutes until they darken slightly; turn off the heat.

Spoon hot refried beans down the middle of a large flour tortilla, top with shredded cheese and green sauce, and wrap.

Toast on both sides until crispy.

Top with more cheese and green sauce and broil to finish.

Alternatively, leave off the cheese and sauce on top and serve it dry, crisped or left chewy.