Chili Colorado Burritos

My husband RAVED over these. I thought they were delicious, but with the side of Santa Fe Lime Rice = PERFECTION! It's definitely a MAN FOOD. :) The meat is so tender and fall-aparty and all around they are scrumptious! My kids ate it hesitantly, though they loved the meat. Serve with rice and a dollop of sour cream. Makes 5 to 7 burritos.

Chili Colorado Burritos

2 lb stew meat or other beef sirloin, cubed
2 10-oz cans enchilada sauce
2 beef bouillon cubes
1 green onion, diced
1/2 c fresh cilantro, chopped
1/2 c refried beans
5 to 8 burrito size flour tortillas
2 c or more shredded cheese, divided

1. Place beef, enchilada sauce, bouillon cubes, onions and cilantro in slow cooker; cook on low 6 to 8 hours or on high for 4 hours.
2. Spread a thin layer of sauce on bottom of 9 x 13 baking pan. Remove meat with a slotted spoon and divide into 5 to 8 equal parts.
3. Preheat broiler. Warm tortillas in microwave for 30 seconds to 1 minute. Heat refried beans for 1 minute.
4. Spread 1 to 2 Tbsp refried beans, 1 portion of meat and a sprinkle of cheese on each tortilla. Fold. (Fold 1 side, then top and bottom, then last side (see pic below).) Place seam-side down in baking dish. Once all tortillas are filled, cover burritos with remaining meat sauce and sprinkle with remaining cheese. (If no cheese remains, add more...the more the merrier!)
5. Place under broiler until cheese is bubbly, up to 5 minutes.