Instructions: Wrap tortiallas tightly in aluminum foil; bake at 350F for 15 minutes or until thoroughly heated. Combine tomato juice, oil, and seasoning mix; stir well. Brown ground beef in a large skillet, stirring until it crumbles; drain. Stir in 1/2 cup tomato mixture and beans. Bring to a boil; cover, reduce heat and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. Remove from heat. Place about 1/4 cup meat mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13 x 9 x 2-in baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake at 350F for 35 minutes or until thoroughly heated. Uncover and sprinkle with remaining cheese; bake 5 additional minutes or until cheese is melted. Sprinkle lettuce, tomato, and avocado over enchiladas; serve with sour cream.

NOTES : I thought this dish was excellant as is - very kid friendly. I have 3 at 7 years and under and they all had seconds! I would like to taste this a little bit spicier and will probably try adding hotter spices or chopped chiles to the meat mixture.

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