I make burritos multiple times a year. I make everything from scratch. Makes about 20+ burritos that we can eat throughout the week. I use the Good One - Texas Grill, cook in an old Lodge cast iron kettle and use Red Maple and Oak wood.

Directions:

1. Grill / Smoke meat (chicken, pork, steak, maybe some cut-up bacon) outside in the Good One - Texas Grill - char it up a bit in the hot iron kettle using a little olive oil; takes about an hour.
2. Add in, 6 poblano peppers, 6 jalapeno peppers, 2 large onions, about 6 tomatoes (whatever other vegs I have handy) - cook for about 2 more hours
3. remove meat (leave veggies) to cool and dice for adding back later
4. to what is left in the kettle (cooked veggies) add 2 large cans of re-fried beans, 2 packs of Taco Seasoning, 1 can of black beans, 1 can of red beans (cook long enough to steam the water out until thick - about another hour). Goal is to blend ingredient's taste and evaporate water out until thick(er).
5. dice up the meat (previously removed and cooled) and add back to pot on grill
6. cook a while longer (maybe 30 minutes) - just to blend everything for taste - this is the time to start snitching tastes ...
7. remove and cool (at least over night) - it will thicken more
8. roll and fold the mixture into tortillas
9. wrap each in tin foil - save for later

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