Two ways to mash beans: in a food processor, but save some (1/3 if you ask me) so there's still some whole ones. Chop some onions (a good sized one for every can or two of pinto beans) and sauté in some oil (extra virgin olive for us snobs) which is hot enough to make them sizzle but not hot enough to make them smoke. Along with the onions, put in decent amounts of cumin, coriander and chilli powder, perhaps some salt as well.

Once it's all browned, add your beans, along with some salsa (only Enrico's Organic will do) and some pepper, mustard powder and spike if you keep it around. Now concern yourself with stirring the whole thing up pretty regularly to keep it from burning, until it gets to a consistency you like - the thicker the better, as far as I'm concerned. Gradually reducing the heat speeds up the process a little bit and also cuts down the chances of burning your mouth once you put it all together.

Just before you finish, be sure to crush some fresh garlic and throw it in (remember, garlic is your friend).

To consume in the ever popular burrito form, heat up tortillas (I use either whole wheat chapattis or sprouted tortillas exclusively. If you have to ask, you either haven't had them or you're just strange). Rice and/or veggies are also good to add, but I usually stick to beans and salsa. Plus they're great right out of the refrigerator, so do yourself a favor and make lots.

Verbatim, from Jon Hiltz.