A family favorite. When my daughters were teenagers with busy schedules I would make a double batch on Friday evening and store them on a covered tray in the refrigerator. They would disappear over the weekend and I wouldn't have to worry that they were missing meals.
1In a large - preferably non stick - skillet, saute chopped pepper and onion on medium - low heat in olive oil until onions are soft.
2Add lean meat to skillet and brown, breaking up chunks.
3Add tomato sauce and a few tablespoons of water to skillet, stirring to combine. Cover and let simmer for 10 minutes, stirring occasionally.
4Stir in chili Mix.
5Stir in refried beans. Add water, if necessary. Cover and allow to heat through thoroughly.
6Mixture should not be watery. If it is, reduce until filling is dry enough to loosely hold together on a spoon.
7Remove from heat and allow to sit for 20 minutes for flavors to meld.
8Layout one tortilla shell.
Place one and a half slices Cheese approximately one and one half inches from the bottom edge of the tortilla so that they form a rectangle with the long side running parallel to the bottom edge.
9Loosely spread 3 to 4 heaping tablespoons of filling along the middle of the cheese.
10Bring the bottom flap of the tortilla up over the filling and roll up to the top, making sure the filing stays on the cheese. Pinkies are useful here.
11Fold the left and right sides under to make a neat package. Voila! You have a burrito!
12Repeat with each of the remaining tortilla pastries .
13If the burritos are too cold (cheese should be melty), you can briely microwave them. They are especially good the next day.