Beef And Bean Burritos

• 2 pounds ground beef
• 2 cans (16 ounces each) refried beans
• 3 cups 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, chopped tomatoes and sliced ripe olives

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up.
3. Freeze option: Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use, unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes. Serve with toppings of your choice.

ground beef, beans, cheese, enchilada sauce, water, onion, chili powder, garlic, oregano, salt, flour tortillas, toppings

Taken from www.tasteofhome.com/recipes/beef-and-bean-burritos/ (may not work)