Smothered Crock-Pot Burritos

Hope everyone had a fun and safe Halloween - despite the cold!

This was our dinner on Halloween night.  I started the crock pot at lunch, and when we got done trick-or-treating, dinner was pretty much ready!  Fantabulous idea if I do say so myself. 

The ballerina did not eat my burritos (tear), but Mike and I sure were happy Halloweeners.

Printable Recipe HERE.

1 can Enchilada Sauce
(I could only find mild in the grocery store, and therefore added the following spices because it tasted pretty bland to me)

2 tablespoons cumin
2 tablespoons chile powder
2 tablespoons garlic powder
Salt and pepper to taste
1 lb beef stew meat and/or chicken breasts
1 can fat free refried beans
1 small can diced tomatoes
6 whole wheat tortillas
1 cup shredded cheddar cheese
Optional toppings: Sour cream, diced avocado, fresh salsa

Throw the enchilada sauce and spices, including salt and pepper into your slow cooker.  Stir.  Throw your meat in there.  Stir.

Cook on low for about 6 hours, or high for 2 hours.

Preheat oven to 350.  Spray a pan with cooking spray.  Spread some refried beans on each of 6 tortillas.  Top with some meat.  Top with some diced tomatoes.  Roll up and place in the pan.  Bake for about 20 minutes. 

Pour some of the leftover enchilada sauce on top of the burritos and top with 1 cup cheese.  Bake another 5 minutes or so until it's all golden and bubbly! 

Serve with your favorite Mexican food condiments, and enjoy!