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Beef and Bean Burritos Smothered with Red Chile Chimayo

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These Beef and Bean Burritos Smothered with Red Chile Chimayo bring the bold flavors of New Mexico to your dinner table. Ground beef and creamy refried beans are wrapped in warm flour tortillas with Mexican rice and cheese, then pan-fried until crispy.

Ingredients

Scale

1 pound lean ground beef

1 packet taco seasoning (or use 2 tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp smoked paprika)

1 (16 oz) can refried beans

6 large (12-inch) flour tortillas

1½ cups cooked Mexican rice

1½ cups shredded Mexican cheese blend (Monterey Jack, cheddar, asadero, Oaxaca)

2–3 tablespoons vegetable oil (for pan-frying)

Optional toppings: sour cream, salsa, avocado slices, chopped cilantro

🌶️ For the Chimayo Red Chile Sauce

½ cup authentic Chimayo red chile powder

2½ cups low-sodium vegetable or chicken broth

2–3 tablespoons canola oil

1 small white onion, finely chopped

2 garlic cloves, finely minced

1 teaspoon cumin seeds, toasted and ground

1 teaspoon Mexican oregano

⅛ teaspoon ground cinnamon

1 teaspoon salt, or to taste

Instructions

  1. Whisk chile mixture: In a mixing bowl, whisk ½ cup Chimayo red chile powder with 1 cup broth until smooth and lump-free.

  2. Sauté aromatics: In a medium saucepan, heat 2 tablespoons canola oil over medium heat. Add chopped onion and sauté for 5 minutes, until soft. Add garlic and sauté for another 2 minutes.

  3. Toast spices: Stir in toasted ground cumin, Mexican oregano, and cinnamon. Cook for 1–2 minutes until aromatic.

  4. Add chile mixture: Pour in the whisked chile mixture and remaining 1½ cups of broth. Stir well to combine.

  5. Simmer: Bring to a gentle simmer (do not boil). Add 1 teaspoon salt. Simmer uncovered on low heat for 20–30 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

  6. Adjust & keep warm: Taste and adjust seasoning if needed. Keep warm on low or cool and refrigerate.

🍖 Prepare the Burrito Filling

  1. Cook ground beef: In a large skillet over medium heat, brown 1 pound of lean ground beef, breaking it apart with a spatula until no pink remains.

  2. Add seasoning: Stir in taco seasoning and 2–3 tablespoons of water. Let it cook for 2–3 minutes until well combined and slightly thickened.

  3. Stir in refried beans: Add the entire can of refried beans and stir until smooth and heated through.

  4. Remove from heat: Set aside while preparing the tortillas.

🌯 Assemble the Burritos

  1. Warm tortillas: Microwave tortillas for 30 seconds, wrapped in a damp paper towel to soften.

  2. Layer the filling: On each tortilla, spoon about 1/6 of the beef and bean mixture into the center. Top with ¼ cup of Mexican rice and a generous sprinkle of shredded cheese.

  3. Roll the burrito: Fold in the sides of the tortilla, then roll from the bottom up into a tight burrito.

🍳 Pan-Fry the Burritos

  1. Heat oil: In a large skillet, heat 1 tablespoon vegetable oil over medium heat.

  2. Crisp burritos: Place 2 burritos seam-side down into the skillet. Cook for 1–2 minutes per side or until golden brown and crispy on all sides. Repeat with remaining burritos, adding more oil as needed.

🍽️ Smother and Serve

  1. Plate burritos: Place pan-fried burritos on serving plates or a baking dish.

  2. Smother with sauce: Ladle warm red chile sauce generously over each burrito.

  3. Top it off: Sprinkle extra cheese on top. Add optional toppings like sour cream, chopped cilantro, salsa, and avocado.

  4. Serve immediately: Enjoy hot, with a side of salad, elote (Mexican street corn), or tortilla chips.

Notes

  • Chimayo chile powder is available at specialty spice markets or online. Substitute with New Mexican red chile powder if needed.

  • Add ½ cup cooked black beans or sautéed peppers for extra flavor and texture.

  • For a baked version, skip pan-frying and bake wrapped burritos at 375°F for 15 minutes.

  • Store assembled but unsauced burritos in the refrigerator for up to 3 days.

  • Freeze individual burritos (unsauced) tightly wrapped in foil. Reheat in oven at 350°F for 20 minutes.

  • Reheat sauce separately on the stovetop over low heat.

Find it online: https://claradelish.com/beef-and-bean-burritos-smothered-with-red-chile-chimayo/