Beef and Bean Burritos

Burritos are an easy weeknight dinner, and excellent as leftovers. I usually rummage through my fridge to see what I can use up and add to them, and I have put together a little list of add-ins after the recipe in case y'all need some finger-lickin' inspiration. The BF's mom makes the best one's I've had, and I am still trying to figure out her magic element but this is my take on baked beef and bean burritos.

Serves 4 +leftovers
Ingredients:

• 10 flour tortillas
• 1 lb lean ground beef
• 1 small yellow onion, diced
• 1 jalapeno, minced
• 1/2 cup slice black olives
• 1/4 cup cream cheese
• 1 can kidney beans, drained and rinsed (or pinto beans)
• 1 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• salt, pepper to taste
• 1 1/2 cup grated sharp cheddar or jack

Directions:

1. Preheat oven to 400 F.  
2. Heat a large skillet to medium heat. Add the ground beef and onion, stir occasionally and cook until browned (about 8 minutes). Reduce the heat to medium-low and add the jalapeno, olives, cream cheese, and beans. Stir and let the flavors melt together. Add in the cumin, cayenne, salt and pepper to taste. Cook for about 5 minutes then remove from heat. 
3. Set up an assembly station: tortillas, filling with spoon for scooping, cutting board for rolling them up, and then a greased baking dish (9x13x2). Scoop about two heaping spoonfuls of filling in a strip down the middle of a tortilla. Roll the tortillas up, using your finger to tuck in the sides as you roll so it stays together as best as possible. Place seam-side down in the baking dish. Don't worry about perfect rolling - the cheese topping will bind them together!
4. Once the dish is full, top with the shredded cheese and bake for 15 minutes or until cheese is bubbly and golden. Serve hot with salsa, sour cream, and guacamole!