Beef, Bean, and Cheese Burritos

I love a good burrito! And, there's nothing better than warm, cheesy, drippy, homemade ones. Try it out, it's easy, and oh so good. Plus, this burrito recipe can be made in advance without garnishes and frozen, then heated in the microwave to serve. I freeze the burritos on a cookie sheet then wrap in foil and store in food storage bags.
For really outstanding burritos, try my homemade enchilada sauce.

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon dried whole oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (16 ounces) refried beans
• 1 can (10 ounces) enchilada sauce, divided
• 6 flour tortillas, 8-inch size
• 1 cup shredded cheese, (I like to use a mexican mixed blend)
  
• shredded lettuce
  Optional garnishes: shredded lettuce, chopped tomatoes, sour cream, salsa, sliced ripe olives

In a large skillet cook ground beef, onion, and garlic until ground beef is no longer pink, stirring to break up meat. Drain well.

Add chili powder, oregano, cumin, salt, and pepper; simmer for 5 minutes. Add refried beans and 1/2 cup of the enchilada sauce. Cook until heated through; keep warm.

Wrap tortillas in foil; bake at 350° for 10 minutes, or until thoroughly heated. Spoon about 1/2 cup ground beef mixture on each warm tortilla. Add 2 Tbsp cheese, more or less, to the burrito. Roll tightly and place seam-side down on a shredded lettuce-lined serving platter. When all burritos are made, spoon remaining enchilada sauce over the burritos. Top with cheese and broil for a few minutes until cheese is melted and toasty. Garnish with your choice of toppings and enjoy!

Burrito recipe makes 6 servings.