Beef and Bean Burritos

What to do with the 3lb 'log' of ground beef that I have in the fridge?  Shall I make burgers, meatloaf, maybe some lasagna or spaghetti and meatballs....oh, oh, what about something really quick and we just have a huge plate of nachos to pile into?  There are so many choices out there, but after standing in front of my pantry to try and get that little nugget of inspiration and having a can of refried beans practically fall on my foot (the pantry really needs sorting out!! :o), I decided on beef and bean burritos in the end....yummy!!!
I actually only used half of the log and froze the remainder so that those burgers and meatloaves etc will come around another time.

Beef and Bean Burritos
makes 4-6 burritos, depending on how 'full' you want them

1 1/2 lbs ground beef
1 tsp minced garlic (I used freeze-dried)
1 Tbs Taco Seasoning
1 1/2 cups Red Enchilada Sauce (divided)
1 can (398ml) refried beans
4-6 large flour tortillas
grated cheese (for topping)
chopped tomatoes (for topping)

• in a large skillet over medium-high heat, fry the beef and garlic until no more pink shows.
• drain off any excess fat, add the taco seasoning and mix in 1/2 cup of red enchilada sauce.
• add the can of refried beans and blend into the beef mixture thoroughly.
• before trying to fill and roll the tortillas to make the burritos, it's easier if you warm them up first so that they don't split:  either wrap in foil and pop them into a warm oven for about 5 minutes or, as I tend to do, heat them in the microwave for 20-30 seconds.
• place about a cup or more of beef/bean mixture onto the centre of a tortilla:  if you want to add any other ingredients in your burritos now's the time (rice, black beans, shredded lettuce, chopped tomatoes, avocado etc)
• fold the right and left sides of the tortilla towards the centre, leaving an inch gap between the edges.
• lifting the bottom edge of the tortilla, fold it over towards the top and carefully roll it around the filling, and keep rolling tightly until you have a 'sausage' with the edges tucked in (here's a little video I found of what I mean).
• you can either wrap the burritos in foil and eat just like this as a great on-the-go snack, or if you want a 'wet' burrito put it on a plate and pour some more of the remaining red enchilada sauce over the top and sprinkle with the grated cheese and chopped tomatoes.

 Beef and Bean Burritos ingredients.

fry the beef and garlic until no more pink is showing;  drain off any excess fat.

mix in the taco seasoning and 1/2 cup of enchilada sauce.

add the can of refried beans and mix well until heated through.

after warming up the tortillas, place about 1 cup or more of the beef mixture into the centre of a tortilla....

...fold the right and left edges in, but leave a small gap and...

roll the bottom edge up towards the top and fold around the filling until you get a 'sausage'.

I assembled my burritos early, before my hubby was due home from work, so I placed ours in a casserole dish and....

....poured the remainder of the enchilada sauce over the top so that I could heat them up in the oven when he got home.

serve them topped with grated cheese and chopped tomatoes, with a simple salad alongside.

this is a spare one (without the added sauce topping), for hubby's lunch tomorrow.