Burritos, Beef and Bean

Ingredients

• • 2 pounds ground beef

  • 16 ounces refried beans

  • 3 cups (12 ounces) shredded Mexican cheese blend or cheddar cheese

  • 1-1/3 cups enchilada sauce

  • 1/2 cup water

  • 1/3 cup chopped onion

  • 2 tablespoons chili powder

  • 1 tablespoon garlic powder

  • 2 teaspoons dried oregano

  • 1 teaspoon salt

  • 16 flour tortillas (10 inches), warmed

  • Optional toppings: shredded Mexican cheese blend, sour cream, shredded lettuce, pico de gallo and sliced ripe olives

Directions

• 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain.

  2. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings.

  3. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

  4. Spoon 1/2 cup filling off center on each tortilla.

  5. Fold sides and end over filling and roll up.

  6. Freeze option: Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months.

  7. To use, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings of your choice. Yield: 16 servings.

Sources https://www.tasteofhome.com/recipes/beef-and-bean-burritos