Chile Colorado Burritos

We have made these burritos a few times now and LOVE them. I've added a few of my own variations to it and it makes it even better!

I can't get this to turn so you'll have to turn your head. :)

1 1/2- 2 lbs stew meat or other beef, cubed (top sirloin is great)
1 large can mild (red) enchilada sauce (at least 19 oz)
2 beef bouillon cubes
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1 c. or more of shredded cheese

Put beef, bouillon, and enchilada sauce into a crockpot and cook on low 7-8 hours, or until meat is very tender. (more meat=more time)

When beef is done, taste and add more salt, if desired. Heat up refried beans. Put oven on broil. On an oven-proof plate, or cookie sheet, lay out a tortilla. Place about 1/2 c. of meat, drained with slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of remaining enchilada sauce over burrito to cover it. Sprinkle with cheese. Broil until cheese is bubbly, about 2-4 minutes.

*I add a can of diced green chilies to my meat mix. Yummo!

We have added rice inside the burrito as well.