Raul's Beef Burritos

2 cups beef; cooked, shredded
1 cup refried beans
8 flour tortillas, 10-inches & warmed
2 cups lettuce; shredded
2 cups tomatoes; chopped
1 cup cheddar cheese; shredded

For Refried Beans:
1/2 cup lard or vegetable oil
2 cup pinto beans; cooked
2 tsp chile powder
1 tsp cumin; ground
1 tsp salt
1 tsp pepper

Heat beef and refried beans separately.

Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 Tbs of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 Tbs each of tomatoes and cheese.

Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve.

Refried Beans: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.

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