2 pounds beef stew meat, cut into cubes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (28-ounce) can red enchilada sauce
1 (4-ounce) can diced fire-roasted green chiles
1 yellow onion, diced
1 teaspoon dried oregano
2 cups shredded cheddar cheese
1 (16-ounce) can refried beans
8 flour tortillas
Season the beef with the salt and pepper and add it to the slow cooker.
Add the enchilada sauce, chiles, onion and oregano, and stir to combine.
Cover the slow cooker, and cook on low for 8 hours.
Heat the refried beans (in a saucepan on the stove or in a bowl in the microwave).
Heat the oven to 350 F.
Lay the tortillas out on the work surface.
Use a slotted spoon to remove the beef from the sauce in the slow cooker, reserving the sauce.
Spread a spoonful of refried beans on the tortilla, and add a spoonful of the beef to the middle of the tortilla.
Add about 2 tablespoons of the cheese on top of the beef, and roll up the tortillas, folding and tucking in the ends to contain the filling.
Arrange the burritos in a 9-by-13-inch baking dish, and ladle the reserved sauce over the top.
Sprinkle the remaining cup of cheese over the top.
Bake in the oven for about 10 minutes, until the cheese is melted and the sauce is bubbling.