Beef and Bean Enchiladas

I love mexican. It is by far my favorite food group. The combination's, the flavors, the spice of mexico, the list is endless. This is incredibly fast to make.

Fresh Flour Tortillas (Homemade, see my post about tortillas. How many you'll need will depend on the size you've made)
Ground Beef (or a vegetarian substitute) ( 16 oz.)
Refried Beans (1 can)
Cheddar Cheese (2-3 cups)
Enchilada Sauce (2 cans)
Tomatoes (2-3 cups)

Preheat oven to 350

(We're using a 13x9 pan)
You can make your tortillas right now, or if you have some already made in the fridge, that works perfectly fine too. If they're refrigerated, you'll need to warm them up so they become pliable. You can do this a variety of ways, but one good way is to microwave them. Personally I avoid microwaves as much as I can (I find it changes the flavor negatively in most foods), but for something like this, I find a microwave quite convenient. It takes about a minute for a large tortilla, probably about 30 seconds for a small one. you don't need them burning hot, just enough so you can bend them easily so you can roll them up.

You can warm all your tortillas up before you start rolling them, but my way to do it saves a lot of time. in the minute it takes for a large tortilla to heat, you can roll one together (even quicker in reality), so you're constantly progressing. Now you can keep the beef and beans separate, or mix them together. The really depends on how you'd like the flavors mingling (I make them mixed). Put your beans or beef (or mixture) into the tortilla, sprinkle a little cheese, and top it with some chopped tomatoes (salsa also will work). Roll it up, stick it in our baking dish. Repeat this until the pan is full. Top with 2 cans of enchilada sauce (use your judgment of mild, medium, ect), and top heavily with cheddar cheese. Put into the oven and bake covered for 30 minutes. uncover for another 15 minutes to brown the cheese.