Chile Colorado Burritos - cooking recipe

Ingredients

1 1/2 - 2 lbs stew meat
1 (19 ounce) can mild enchilada sauce
2 beef bouillon cubes
16 ounces refried beans (optional)
5 -7 burrito-size flour tortillas
1 cup shredded cheddar cheese

Preparation

Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
Heat refried beans in a saucepan.
Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.
Roll into a burrito.
Place in a baking dish.
Pour some of the remaining enchilada sauce from the crock pot over the burritos to cover.
Sprinkle cheddar cheese.
Broil until cheese is bubbly, about 2-4 minutes.