1teaspoondried Mexican oregano OR 1/2 tsp of regular Italian oregano
3cupsshredded cheddar cheese
1/2cupwater, for thinning the filling, if needed
20large tortillas(Burrito sized)
Instructions
To Make the Filling: Brown the ground beef together with onion. Once the meat is brown, drain off the fat and add all of the spices and the refried beans. Mix to incorporate. Once it is heated through, add the enchilada sauce. Stir to combine. Once that is heated through, cover with shredded cheese and mix to combine. Once the mixture is fully heated and the cheese is melted, decided if you need to thin out the filling. If so, add the 1/2 cup of water. If you are happy with the consistency, omit the water.
Bring the mixture to a low simmer. Continue to cook for about 10 minutes to allow the flavors to meld and develop. Then remove from the heat and set aside.
To Fill the Burritos: Spoon 1/4-cup of the meat mixture onto the center of a tortilla shell. Wrap the burrito by folding in the sides and rolling up tightly. I do this by folding in the sides on the ends of the filling first. I then fold the bottom half of the shell over the filling, pressing it firmly towards me and then rolling toward the top.
To freeze: I wrap each burrito in a piece of foil. I allow the burritos to cool completely and then I place them in two airtight zip-top freezer bags. These store in the freezer for up to 3 months.To serve: Remove foil and heat in the microwave for about 1 minute to 1 minute 30 seconds. Rotate the burrito and check to see if it's heated through. If not, heat for another 15-30 seconds. Microwave times vary due to size and type of microwave being used.