Juicy beef, creamy refried beans, and fluffy rice are wrapped in warm tortillas, pan-fried until golden, and drenched in a smoky, vibrant Chimayo red chile sauce. This dish brings authentic New Mexican flavor straight to your kitchen.
Beef and Bean Burritos Smothered with Red Chile Chimayo
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Beef and Bean Burritos | |
| Lean ground beef | 1 lb |
| Taco seasoning | 1 packet |
| Refried beans | 1 (16 oz) can |
| Large flour tortillas (12-inch) | 6 |
| Cooked Mexican rice | 1½ cups |
| Shredded Mexican cheese | 1½ cups |
| Vegetable oil (for pan-frying) | As needed |
| Cilantro, sour cream, salsa, avocado (optional toppings) | As desired |
| For the Red Chile Chimayo Sauce | |
| Pure Chimayo red chile powder | ½ cup |
| Vegetable or chicken broth | 2½ cups |
| Canola oil | 2–3 tbsp |
| White onion, finely chopped | 1 small |
| Garlic, finely chopped | 2 cloves |
| Cumin seeds, toasted and ground | 1 tsp |
| Mexican oregano | 1 tsp |
| Ground cinnamon | ⅛ tsp |
| Salt | 1 tsp |
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 oil in a saucepan over medium heat and sauté the onion for about 5 minutes until softened. Add the garlic and cook for another 2 minutes. Stir in cumin, oregano, and cinnamon, letting them cook for 2 minutes to release their flavors. Pour in the chile mixture and the remaining broth, stirring well. Bring the sauce to a gentle simmer without letting it boil. Add salt and let it simmer on low heat for 20–30 minutes, stirring occasionally, until it thickens. Use immediately or allow it to cool.
Prepare the Burrito Filling:
In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Stir in the taco seasoning until well combined. Add the refried beans and cook until warm and creamy. Remove from the heat and set aside.
Assemble the Burritos:
Warm the tortillas in the microwave for 30 seconds, covered with a damp towel to make them pliable. Place one tortilla on a flat surface and spoon ⅙ of the beef and bean mixture into the center. Top with rice and a generous sprinkle of cheese. Fold in the sides and roll tightly from the bottom to form a burrito. Repeat with the remaining tortillas.
Pan-Fry for a Golden Finish:
Heat 1 tablespoon of oil in a large skillet over medium heat. Place two burritos seam-side down and cook, turning with tongs, until all sides are golden brown. Transfer to a warm plate and repeat with the rest.
Smother and Serve:
Arrange the burritos on plates or in a baking dish. Spoon the warm Chimayo red chile sauce generously over the top. Finish with extra cheese, cilantro, sour cream, salsa, or avocado if desired.
This dish is smoky, cheesy, and full of bold Southwestern flavor—a guaranteed crowd-pleaser for weeknight dinners or weekend gatherings.
