Fuzzyhead's Favorite Saucy Burritos

We make these giant burritos with Soyrizo - a meatless alternative to Chorizo. You can substitute the real thing if you like, just be sure to drain it well.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 8  burrito-size flour tortillas
• 1 (15 ounce) can  refried beans
• 1 (12 ounce) package  soy chorizo
• 2 (10 ounce) cans  green enchilada sauce
• 8  ounces cheddar cheese, shredded

• OPTIONAL TOPPINGS

•  tomatoes, chopped (optional)
•  green onion, chopped (optional)
•  sour cream (optional)
•  black olives, sliced (optional)

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9" x 13" baking pan.
2. In a large, deep skillet, heat Soyrizo, refried beans and one can of enchilada sauce over medium-high heat until thoroughly blended and heated through.
3. To assemble, divide mixture evenly among 8 tortillas. Sprinkle 1-2 tablespoons shredded cheese on top of each, and roll up, tucking in the ends if you wish. Place rolled burritos seam-side down in the baking dish.
4. Pour remaining can of enchilada sauce over burritos (you may want to spread it around with the back of a spoon for more even coverage). Top with remaining shredded cheese.
5. Cover with foil and bake for 30 minutes or until sauce is hot and bubbly. Serve with optional toppings. If desired, you can also bake them a bit longer uncovered to let the cheese brown, but we can never wait that long!
6. These can be refrigerated or frozen before baking to serve at a later date.