Enchurritos & Spanish Rice

We have some really good friends that invited us over for a Super Bowl party earlier this year.  We enjoyed Enchurritos and rice while watching football.  They were amazing!  We've talked about them ever since, so I decided it was time to make our own.  Taylor keeps referring to them as Bob-urritos, so call them what you like, but they were delicious!!

Enchurritos Bob-urritos
2 lbs ground beef
1 tsp garlic salt
2 tsp chipotle seasoning
1 tsp onion powder (or 1/2 cup finely chopped onion)
1/2 cup tomato sauce
12 flour tortillas
1 can refried beans
1 large can red enchilada sauce
1 cup shredded medium cheddar cheese (pepper jack would be good too)
sour cream, optional

Place ground beef in skillet and season with garlic salt, chipotle and onion powder.  Brown.  Drain any excess grease off meat.  Add tomato sauce and mix well.  Lay out flour tortillas, top with about 1 tablespoon of refried beans, hamburger meat and shredded cheese. 

Roll tortillas burritos style and place in 9x13 baking pan (sprayed with cooking spray).  Pour enchilada sauce over the top of the burritos and then top with more shredded cheese.

Spanish Rice
2 cups brown rice
1/4 cup oil
1/2 cup tomato sauce
1/4 cup cilantro, chopped
1 tsp salt
2 cloves garlic, minced
4 cups water, warm
1 tsp chicken bouillon
2 tsp cumin

Heat oil in frying pan on medium heat.  Add rice and cook until golden brown.  Add bouillon to water.  When rice is brown, add tomato sauce, salt, garlic, cumin, cilantro and water to pan.  Stir and cover, simmer for 45-60 minutes.
This recipe was modified from Spanish Rice on Lil' Luna.