Beef and Bean Burritos Chimayo (Print Format)
Beef and beans with Mexican rice rolled in tortillas, blanketed in robust Chimayo red chile sauce, and pan-fried golden.
# Ingredients:
→ Beef and Bean Burritos
01 -
1 pound lean ground beef
02 -
1 packet taco seasoning
03 -
1 16 oz can refried beans
04 -
6 large 12-inch flour tortillas
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1½ cups cooked Mexican rice
06 -
1½ cups shredded Mexican cheese
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Vegetable oil for pan-frying
08 -
Cilantro sour cream, salsa, avocado (optional toppings)
→ Red Chile Chimayo Sauce
09 -
½ cup Pure Chimayo red chile powder
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2½ cups vegetable or chicken broth
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2–3 tbsp canola oil
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1 small white onion, finely chopped
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2 garlic cloves, finely chopped
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1 tsp cumin seeds, toasted and ground
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1 tsp Mexican oregano
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⅛ tsp ground cinnamon
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1 tsp salt
# Steps:
01 -
In a bowl, whisk 1 cup broth into the Chimayo red chile powder until smooth and lump-free. Heat oil in a saucepan over medium heat. Sauté the chopped onion for about 5 minutes. Add garlic and sauté another 2 minutes. Stir in the cumin, oregano, and cinnamon. Cook, stirring constantly, for another 2 minutes. Pour in the chile mixture and remaining broth. Stir and bring to a gentle simmer without boiling. Add salt and let the sauce simmer on low for 20–30 minutes, stirring occasionally until thickened to the desired consistency. Let cool and store or use immediately.
02 -
Cook and crumble ground beef in a large skillet over medium heat. Stir in taco seasoning and mix well. Add refried beans and cook until warmed through and creamy. Remove from heat.
03 -
Microwave tortillas for 30 seconds, covered with a damp towel to soften. Lay out a tortilla and spoon ⅙ of the beef and bean mixture in the center. Add a scoop of rice and a generous sprinkle of cheese. Roll burrito-style: fold the sides inward, then roll up tightly from the bottom. Repeat with remaining tortillas.
04 -
Heat 1 tbsp oil in a large skillet over medium heat. Add 2 burritos at a time, seam-side down. Cook until all sides are golden brown, rotating with tongs. Remove and keep warm while finishing the rest.
05 -
Place burritos on a plate or in a baking dish. Spoon warm Chimayo red chile sauce generously over each burrito. Top with extra cheese, cilantro, sour cream, salsa, or avocado slices if desired.
# Tips:
01 -
Microwaving the tortillas keeps them pliable and reduces cracking during assembly.
02 -
Chimayo chile powder has a unique flavor—use high-quality for the best results.