Wet Burritos

Toast the bread at 400 degrees Fahrenheit.
Sweat out the onion and ground beef in a pan set over medium-high heat. While stirring occasionally, brown the onion until it starts to soften. Select a medium skillet by clicking on it.
After the fat has drained, add the cumin, salt, pepper, garlic, and spices. Blend in the refried beans and green chiles. Switch off the heat, but remain warm.
In a pot, mix together the enchilada sauce, tomato sauce, and no-bean chili. Stir until thoroughly combined, then heat through over medium heat. Leave the heat off and stay warm. Whisk it up with a click.
Make six servings of the meat and bean combination and divide among the six dishes.
On a dish, arrange a tortilla large enough to wrap a burrito, and in the middle, spread out 1/6 of the ground beef mixture.
Place a small amount of cheese and lettuce on top. If you prefer your lettuce uncooked, you may leave it out. Other vegetables can be added or substituted.
Holding the tortilla in place with your fingers, fold the left and right sides over the contents. Next, encase the filling in the tortilla by folding in the top and bottom corners, creating an envelope shape. Make sure to overlap the corners thoroughly to prevent the food from escaping.
Continue with the remaining five tortillas.
Arrange the seam side down in two 9×13 ovenproof plates that have been oiled. For a 9 by 13 baking dish, go here.
Top the burritos with the sauce, being sure to pour it all over them.
Distribute the remaining cheese equally over the top.
Heat the burritos in a preheated oven for about 15 to 20 minutes, or until the cheese has melted.
You may customize the toppings by adding additional lettuce, tomato, sour cream, dried chives, or whatever else you like.