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Rinse the pinto beans and add them to a pot with 800 g of water and 5 g of salt. Bring to a boil, then reduce heat and simmer for 3 hours until beans are easily squishable.
Chop the onion and grate the cheeses.
In a pan, sauté the onion in 6 g of olive oil until translucent. Add the garlic, Mexican oregano, chili powder, cumin, and smoked paprika and cook for 20 seconds.
Add the cooked beans and their liquid to the pan. Use an immersion blender to blend the beans to a desired consistency, then simmer for 6-8 minutes until thickened.
Allow the beans to cool for 1-2 hours.
Lay out the tortillas and divide the refried beans (about 160 g per tortilla) and cheese (about 60 g per tortilla) evenly among them. Fold the burritos.
(Optional) Lightly spray a pan with oil and brown the burritos on both sides for 30-45 seconds per side.
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