Bubbly Burritos

Enchilada Sauce
2 tbsp Vegetable oil
2 tbsp flour
2 tbsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper (or more for spicier)
2 cups water
1 8oz can tomato paste
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Burritos
8 Burrito size flour tortillas\
2 beef bouillon cubes
24 oz. stew meat or chuck roast cubed (1/2 in cubes)
1 can refried beans
1 8oz package mexican or cheddar cheese

Additional ingrediants (if desired): rice, sour cream, or serve with chips to scoop up the rest of your cheese and sauce

Enchilada Sauce: combine flour, oil and chili powder over medium-low heat and let simmer for 2 minutes, then add the rest of the ingredients and cook over medium heat for 20 minutes before serving (or if you are using this for the slow cooker recipe, you can add it before letting it simmer because it will get plenty of cooking time in there)

Burritos:
combine the meat, bouillon and enchilada sauce in the slow cooker and cook on low for 6-8 hours or until the meat is fall apart tender, near the end of the crockpot cooking time is when you'll want to prepared your refried beans and rice, etc. and possibly add salt to your beef/sauce mix. Build your burritos to your liking adding a few ounces of meat, rice, beans and fold up your burritos. Ladle over some of the sauce, sprinkle with shredded cheese and bake at 400 degrees for a few minutes until the cheese is melted and bubbly.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LYNDZIE3407.