Wet Burritos

Ingredients:
1# Hamburger
1 pkg taco seasoning
1-2 cups black beans
(click to learn how to make your own)
1 lg tomato chopped
2 T fresh garlic
green chilies, optional
1 - 2 cups shredded cheese, divided
1 1/2 cups sour cream
1 can Amy's Mushroom Cream Soup
salt/pepper/parsley
6-8 tortillas
(we like Sprouted Wheat by Alvarado Street Bakery)

Mix cream soup and sour cream. Spread about 1/3 of the mixture in the bottom of a 9x13 greased baking pan.

Fry hamburger. Drain off grease, rinse in cold water. Add taco seasoning and 1/3 cup water. Add beans, mix well. Then add tomato, garlic and 1 (or so) cups cheese. Add green chilies if using. Heat until cheese is melted and mixture is thick.

Spread meat/bean mixture down one half of a tortilla, but don't go all the way to the edge. Roll up tortilla.

Place seam down in baking pan. Repeat until all of the mixture is used.

Spoon remaining sour cream mixture over tortillas. Top with cheese. Sprinkle with parsley & green chilies.

Bake or refrigerate for later.
To bake immediately, heat oven to 350*, bake for 30-40 minutes or until bubbly.
To bake later, bake at 350* for 45 - 60 minutes or until bubbly.