Easy, delicious, over sized burritos stuffed with refried beans and taco meat.
Place the ground hamburger (frozen or thawed) in a two quart slow cooker and add in 1/2 cup of water. Place the lid on the slow cooker and cook on high 5 hours or low 7 hours.
Once cooked, drain the water and grease from the meat and use a spatula to break the meat into fine crumbles.
Place the thawed, ground hamburger into a large skillet with 1/2 cup of water and cook on medium heat, using a spatula to continually break the meat apart into fine crumbles as it cooks.
Once cooked, drain the water and grease from the meat.
Pour the taco seasoning into the cooked meat and then add in the refried beans and plain, nonfat Greek yogurt. Stir well.
Spray a 8x10 casserole dish with nonstick cooking spray and preheat the oven to 350F.
Place five large burrito sized flour tortillas on a plate and then spoon about 3 heaping tablespoons of the meat and bean mixture down the center of the tortilla.
Begin rolling the burrito by first folding in the bottom and top ends toward the center of the burrito, then fold the two sides over one another, securing the burrito closed on all sides.
Place the burrito, folded side down, into the casserole dish and proceed with the remaining burritos.
Once all burritos are in the casserole dish, top with 1 cup of shredded cheese and bake on 350F for 15 minutes or until the cheese is melted.
Remove from the oven and serve!
Plain, nonfat Greek Yogurt is a healthy substitute for sour cream, however, sour cream can be used if preferred. The burritos can be served as is, or they can be topped with sour cream (nonfat Greek yogurt), guacamole, salsa, jalapeños, sliced black olives, sliced or diced tomato, or shredded lettuce.