Ingredients:
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1 cup chopped onion
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2 tsp minced garlic
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1 tsp cumin
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1/2 tsp salt
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1/2 tsp black pepper
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4.5 oz diced green chile peppers
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16 oz refried beans
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8 oz tomato sauce
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10 oz enchilada sauce
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15 oz chili no-beans (e.g., Hormel)
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6 large flour burrito tortillas (about 12 inches)
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2 cups shredded lettuce
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3 cups shredded Mexican blend cheese
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Chopped green onions (for garnish)
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Optional toppings (e.g., sour cream, diced tomatoes, etc.)
Instructions:
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Preheat your oven to 400°F (200°C).
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Cook the Beef and Onion:
In a skillet over medium-high heat, brown the ground beef and chopped onion. Stir occasionally until the beef is evenly browned and the onion softens. Once done, drain any excess grease. -
Season and Add Beans:
Stir in minced garlic, cumin, salt, and black pepper. Add the diced green chilies and refried beans, mixing everything well. Turn off the heat but keep the mixture warm. -
Prepare the Sauce:
In a separate saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk the mixture until well blended. Heat over medium heat until warmed through. Remove from heat and keep warm. -
Assemble the Burritos:
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Lay a tortilla flat on a plate. Spoon one-sixth of the beef and bean mixture onto the center.
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Top with a sprinkle of cheese and a bit of lettuce (optional). If you prefer your lettuce fresh, you can skip adding it inside the burrito.
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Fold the left and right edges of the tortilla over the filling, then fold the top and bottom to enclose the filling, creating a sealed "envelope" shape.
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Arrange the Burritos:
Repeat the process for the remaining five tortillas. Place each wrapped burrito seam-side down in two greased 9x13-inch baking dishes. -
Top and Bake:
Pour the sauce evenly over the top of the burritos. Sprinkle with the remaining shredded cheese. Bake in the preheated oven for 15-20 minutes or until the burritos are heated through and the cheese is melted. -
Garnish and Serve:
Once out of the oven, top with fresh shredded lettuce, diced tomatoes, sour cream, green onions, or any other desired toppings.