Busy Night Microwave Wet Burritos - cooking recipe

Ingredients

1 lb lean ground beef
1 (1 1/4 ounce) envelope taco seasoning
1 (64 ounce) can pinto beans
salt
1/2 onion, chopped
6 flour tortillas
32 ounces green enchilada sauce (use red if you prefer)
2 -3 cups cheddar cheese, grated
OPTIONS
avocado (optional)
tomatoes (optional)
lettuce (optional)
hot sauce (optional)
jalapeno (optional)

Preparation

Brown the beef and drain.
Add taco seasoning and 1/2 cup water and cook until all liquid is gone.
Meanwhile, drain about half of the liquid off of the pinto beans and then heat in a pan.
When beans start to simmer, lightly mash until you get the desired consistency (I like some whole beans left). Season to taste with salt, about 1 teaspoon.
Lightly heat one tortilla over burner until pliable.
Spread some beans down the center or tortilla and top with some seasoned meat. Sprinkle on some onions and any other options you'd like. (Save some for on top!).
Tuck in sides of tortilla and then roll up. Place seamside down on a microwave safe plate.
Spoon some enchilada sauce over burrito and top with lots of grated cheese.
Lightly cover with micro-safe paper and cook on HIGH for about 2 minutes, until the cheese is nice and melted.
Repeat for remaining burritos.
Serve with sour cream or scattered tomatoes or anything you'd like!