16 ounces ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
One 14-ounce can chili beans, drained
1 cup bottled chunky salsa
1/3 cup grated Parmesan cheese
Eight 8-inch flour tortillas
2 cups shredded Cheddar- Jack cheese
3 whole green onions, chopped
sour cream, salsa and avocado for serving (optional)

Instructions

In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.
Preheat the oven to 350 degrees F. Spray a 13x9-inch glass baking dish with nonstick spray.
Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. Serve burritos with sour cream, salsa and avocado, as desired.

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