Beef and Bean Burritos

In a skillet, over medium heat, cook the ground beef until browned, then remove beef from the skillet and drain on a paper towel.

Drain the grease from the pan.

Put the diced onion into the same skillet with the olive oil and cook and stir until translucent.

Remove from heat.

In a bowl mix the cumin, chili powder, salt, jalapenos, tomato paste, cilantro, 1 cup of the salsa (reserve the rest for topping), olives, whole pinto beans and 1 cup of the shredded cheddar cheese (reserve the rest for topping).

Warm oven to 400 F and grease an 8x8 baking dish with oil or shortening.

Put the flour tortillas in the microwave for 45 seconds to warm them up then spread them out on your work surface.

Spread each tortilla with 1/4 of the re-fried beans and divide the ground beef mixture between the tortillas.

To properly fold tortillas, fold the sides in first, then fold the top and bottom over to trap the burrito contents safely inside.

Set each burrito into the baking dish, seam side down.

Spread the remaining 1/2 cup of salsa over the top.

If desired sprinkle the top with the diced green chilies.

Top it off with the remaining 3/4 cup shredded cheddar cheese.

Bake at 400 F for 20 minutes or until cheese is melted and tortillas are nicely browned.

Serve with sour cream and extra salsa on the side.