1 1/2 lbs. stew meat 1 (19 oz) can red enchilada sauce 2 beef bullion cubes 1 can refried beans 5-7 burrito size tortillas 1 cup shredded cheese

Put beef pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender. When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Make sure beans are warmed through. Smear about 2 heaping spoons worth of beans on to the center of each tortilla. Add about 1/2 cup of beef, give or take, and roll into a burrito. Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them. Place cheese on top. Broil until cheese becomes bubbly, approx. 2-4 minutes.