• Soak beans in water that's about 4 inches above the beans, overnight.
• Rinse and drain the beans in a strainer, about 2-4 times a day, and put it over a bowl to catch the drips.
• About 2 days later the beans will have sprouted little tails.
• Cook the beans on low in a slow cooker with the water about 4 inches above the beans. Cook for about 6 hours, or until the beans are soft to eat.
• While the beans are still hot, put them in a sterilized mason jar, and seal with a metal lid and band. Leave them on the counter to cool.
• Store in the fridge until ready to make burritos.

Chipotle Cashew Sauce

• Grind cashews into a flour.
• Add in the rest of the ingredients and blend until smooth.

Assembly

• Heat up the beans on low in a sauce pan.
• Add in the rest of the bean ingredients, and stir, slightly mashing the beans.
• Add a little less than a cup of beans to a burrito wrap, drizzle on the cashew sauce, salsa, and a sprinkle of whatever fresh herbs you want.