Recipe: Burrito Dogs

Burrito Dogs
rec.food.recipes/Nancy Van Ess/1999
Servings: 4

16 ounces refried beans
10 ounces Enchilada sauce
1/3 cup chopped green onions
3 cloves minced garlic
8 large corn tortillas
1 cup cheddar cheese -- shredded
1 pound hot dogs

In a small bowl combine beans, 1/3 cup enchilada sauce, green onions and garlic. Lay tortillas flat; spread with equal portions of bean mixture. Sprinkle with cheese; set aside. Grill hot dogs. Place each on a tortilla. Fold edges over hot dogs at ends and one side. Roll up. Brush all over with enchilada sauce; wrap in foil. Grill, turning occasionally, 10-15 minutes. Under broiler: don't wrap in foil. Broil just until heated.

NOTES: I don't precook the hot dogs. I wrap them in the tortillas with the bean mixture. Put a little enchilada sauce in the bottom of a 13x9" baking pan. Lay the filled tortillas in the pan. Pour the remaining enchilada sauce evenly over, sprinkle with more cheese and cover. Bake in 350 degree oven for about 30 min. or until heated through.