So the red sauce... base recipe called to toast a dozen of the dried peppers for a bit then simmer them with onions and garlic, run through a blender afterwards. Did that, then blend them with chicken stock. Did that, tried it out of the blender and... awful. Next recipe called to make the sauce now and added badly needed salt, vinegar (my idea, needed some tang), more garlic (lots), oregano, onion and garlic powder and some cumin. And some canned tomato sauce, it really cut the bitter pepper aftertaste. It wasn't so much spicy but it had a strong pepper aftertaste and after all of that it was pretty durn good.
The refried beans, soaked dry beans overnight and made them in the instapot, just garlic, onions and cilantro and stock. Mashed them with a potato masher. Way better than canned or restaurant refried.
Beef in the instapot came out perfect, rolling the burritos was a lot easier than I thought. Put some of that red sauce on them and cheese, baked for 20 minutes.
Bailed on making spanish rice though, made fresh yams candied and I was in the kitchen for a lot longer than I expected and eh... $#@! it, just made rice-a-roni lol.
Overall.. a lot better than I really expected. A lot, I was a little nervous since this all was a new-ish thing for me but yeah, going to make those burritos just like that again.
There's a lot of toilet paper in the cupboard too.