Beef & Bean Burritos Smothered with Red Chile Chimayó

Instructions:

1. In a skillet, cook the ground beef over medium heat until browned. Add the onion and garlic, sautéing until softened.
2. Stir in the cumin, chili powder, salt, and pepper. Mix in the refried beans until warmed through and creamy.
3. Warm the tortillas, then fill each with the beef and bean mixture. Roll tightly to form burritos.
4. Preheat the oven to 375°F (190°C).
5. Spread a thin layer of red chile Chimayó sauce in the bottom of a baking dish. Place the burritos seam-side down.
6. Pour the remaining red chile sauce over the burritos, fully smothering them.
7. Top generously with shredded cheese.
8. Bake for 12–15 minutes, or until the cheese is melted and bubbly.
9. Serve with shredded lettuce, diced tomatoes, and a jalapeño on top.

Variations

• Replace ground beef with shredded chicken or slow-cooked pork.
• Use whole beans (pinto or black beans) for a chunkier filling.
• Add roasted green chile inside the burrito for extra heat and depth.
• Swap flour tortillas for whole wheat or low-carb versions if desired.

Tips

• Warm tortillas before rolling to prevent tearing.
• If your chile sauce is very thick, thin it slightly with broth before smothering.
• For extra richness, add a spoonful of sour cream or guacamole inside each burrito before rolling.
• Let the burritos rest for a few minutes after baking to help the sauce settle and thicken.