Week 42, Recipe 2: Easy Beef & Bean Enchiladas

Not a great picture but they were really good!

NOTES

• The amount of green onions in my garden inspired this recipe. You could substitute a white or yellow onion for inside the burrito but stick to topping them with green onions.
• This recipe made two 13-9 inch pans - about 7 flour tortillas (not the huge burrito size) in each. Freeze the extra pan for later!
• This recipe froze easily and I meant to put them in the oven, frozen, and set the timer so they were ready when we got home but forgot. Luckily they went straight from freezer to oven and cooked in about an hour.

INGREDIENTS

• 1 lb ground beef
• 2 cans refried beans (I used Rosarita Zesty Salsa kind and thought they were good and not too spicy for kids)
• 1 can diced tomatoes with green chiles
• 2 tsp chili powder
• 1/2 tsp salt
• 1 tbsp fresh oregano (if you have it) or 1 tsp dried
• 1/2 c. chopped green onion plus extra for topping (you can use a white or yellow onion for inside the enchiladas)
• 8-ish oz cheddar cheese, Mexican cheese, or Colby Jack
• 1 large can (28 oz) enchilada sauce
• 14-16 regular sized flour tortillas

DIRECTIONS
1. In a large saucepan, cook beef over medium heat until no longer pink. Drain if necessary.
2. Add all the green onions but what you need for topping them and cook over low heat for another minute or two. Stir in the beans, tomatoes, chili powder, salt and heat through.
3. Pour about 1/4 c. enchilada sauce in the bottom of two 13x9 inch pans. Place some meat filling down the center of each tortilla, sprinkle with cheese and roll up. Place seam-side down in the pan. Continue with the remaining tortillas.
4. Pour the remaining sauce over the top of the tortillas and sprinkle some cheese over the tortillas.
5. Bake at 350, covered, for 25-30 minutes if cooking right away or for about an hour if cooking frozen.