Wrap tortillas tightly in foil. Bake at 350 for 15 minutes. Combine tomato juice, oil and seasoning mix. Stir well. Brown ground chuck in skillet, drain. Stir in 1/2 cup tomato juice mixture and beans. Bring to a boil, cover, reduce heat and simmer 5 minutes or until heated. Stir occasionally; remove from heat. Place about 1/4 cup meat mixture and 2 1/2 Tb cheese down center of tortilla. Roll up tortillas and place seam down in a lightly greased 9x13 baking dish. Pour remaining tomato mixture over casserole. Cover and bake for 35 minutes or until heated. Uncover and sprinkle with remaining cheese; bake 5 minutes or until cheese is melted. Sprinkle lettuce, tomato and avocado over enchiladas; serve with sour cream. Posted to Bakery Shoppe Digest146 by novmom@juno.com (Angela Gilliland) on Jul 05,