Description
These Beef and Bean Burritos are packed with seasoned ground beef, creamy refried beans, Mexican rice, and melted cheese, all rolled in warm flour tortillas. They are pan-fried to a golden crisp finish and generously smothered in a rich and aromatic Red Chile Chimayo Sauce made from pure Chimayo red chile powder and traditional Mexican spices. Perfect for a flavorful and comforting Mexican-inspired meal.
Ingredients
Scale
For the Beef and Bean Burritos
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1 (16 oz) can refried beans
- 6 large 12-inch flour tortillas
- 1½ cups cooked Mexican rice
- 1½ cups shredded Mexican cheese
- Vegetable oil for pan-frying
- Cilantro sour cream, salsa, avocado (optional toppings)
For the Red Chile Chimayo Sauce
- ½ cup Pure Chimayo red chile powder
- 2½ cups vegetable or chicken broth
- 2–3 tbsp canola oil
- 1 small white onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds, toasted and ground
- 1 tsp Mexican oregano
- ⅛ tsp ground cinnamon
- 1 tsp salt
Instructions
- Make the Chimayo Red Chile Sauce: In a bowl, whisk 1 cup of broth into the Chimayo red chile powder until smooth and lump-free. Heat canola oil in a saucepan over medium heat and sauté the finely chopped onion for about 5 minutes until softened. Add garlic and sauté for another 2 minutes. Stir in the toasted and ground cumin seeds, Mexican oregano, and ground cinnamon. Cook, stirring constantly, for another 2 minutes. Pour in the chile mixture along with remaining broth, stir well, and bring to a gentle simmer without boiling. Add salt and let the sauce simmer on low heat for 20–30 minutes, stirring occasionally until thickened to your desired consistency. Remove from heat and let cool or use immediately.
- Prepare the Burrito Filling: In a large skillet over medium heat, cook and crumble the lean ground beef until browned and cooked through. Stir in the taco seasoning until evenly combined. Add refried beans to the skillet and cook until warmed through and creamy. Remove from heat.
- Assemble the Burritos: Microwave the flour tortillas for 30 seconds, covered with a damp towel, to soften them for rolling. Lay a tortilla flat and spoon about one-sixth of the beef and bean mixture in the center. Add a scoop of cooked Mexican rice and sprinkle generously with shredded Mexican cheese. Fold the sides inward and tightly roll up from the bottom to form the burrito. Repeat this process with all tortillas.
- Pan-Fry for a Golden Finish: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place 2 burritos seam-side down in the skillet at a time. Cook until all sides are golden brown, turning carefully with tongs to brown evenly. Remove burritos and keep warm while pan-frying the remaining burritos.
- Smother and Serve: Place the golden burritos on a plate or in a baking dish. Spoon warm Chimayo red chile sauce generously over each burrito. Optionally, top with extra shredded cheese, cilantro, sour cream, salsa, or avocado slices for added flavor and garnish. Serve immediately while warm.
Notes
- Microwaving tortillas before rolling helps prevent cracking and makes them easier to fold.
- Adjust the amount of red chile powder in the sauce to control the spiciness level.
- Leftover red chile sauce can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- For a vegetarian version, substitute ground beef with sautéed vegetables or plant-based meat alternatives.
- Use freshly toasted cumin seeds for a more authentic and robust flavor in the sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Mexican
Keywords: beef burritos, red chile chimayo sauce, Mexican burritos, pan-fried burritos, refried beans, Mexican rice, Chimayo chile powder
