Beef and Bean Burritos Smothered with Red Chile Chimayo

These Beef and Bean Burritos Smothered with Red Chile Chimayo are a bold and flavorful take on a classic Mexican-inspired dish. Packed with seasoned ground beef, creamy refried beans, and Mexican rice, these burritos are crisped to golden perfection before being drenched in a rich, smoky red chile sauce made with authentic Chimayo red chile powder.
The deep, earthy spice of the sauce perfectly complements the hearty burritos, creating a dish that’s both comforting and packed with robust flavors.

Top them with fresh cilantro, sour cream, and avocado for a meal that’s sure to satisfy!

Why You’ll Love This Recipe:
Bold, Authentic Flavors – The rich and smoky Chimayo red chile sauce adds a deep, earthy heat that elevates the burritos beyond the ordinary.

Hearty and Satisfying – With seasoned ground beef, creamy refried beans, and fluffy Mexican rice, these burritos are packed with protein and flavor.

Crispy on the Outside, Soft on the Inside – Pan-frying the burritos gives them a deliciously crispy exterior, adding a satisfying texture to every bite.

Perfect for Meal Prep – The filling and sauce can be made ahead, making this a great make-ahead meal for busy nights.

Customizable – Add your favorite toppings like avocado, sour cream, salsa, or fresh cilantro to make them your own.
Restaurant-Quality at Home – This recipe brings authentic Mexican-inspired flavors to your kitchen without the need for takeout.
Key Ingredients:
Ground Beef – Provides a hearty and flavorful base for the burrito filling.

Refried Beans – Adds a creamy texture and enhances the savory depth of the filling.

Mexican Rice – Brings a fluffy, spiced component that complements the beef and beans.

Flour Tortillas – Large, soft tortillas wrap everything together and crisp up beautifully when pan-fried.

Mexican Cheese – A melty blend that adds richness and a gooey texture to the burritos.

Chimayo Red Chile Powder – The star ingredient of the sauce, delivering a deep, smoky, and slightly sweet heat.

Cumin & Mexican Oregano – Enhance the sauce with warm, earthy, and aromatic notes.

Garlic & Onion – Add depth and richness to the red chile sauce.
Vegetable or Chicken Broth – Helps create a smooth, flavorful base for the sauce.

Cilantro, Sour Cream, and Avocado – Fresh toppings that balance the heat and add a cool, creamy contrast.
Beef and Bean Burritos Smothered with Red Chile Chimayo
Ingredients for Beef and Bean Burritos
1 pound lean ground beef

1 packet taco seasoning

1 (16-ounce) can refried beans

6 large (12-inch) flour tortillas

1 1/2 cups cooked Mexican rice

1 1/2 cups shredded Mexican cheese

vegetable oil

Cilantro, sour cream, salsa, avocado for serving
Instructions for Beef and Bean Burritos:
Cook and crumble ground beef in a large nonstick skillet.

Add taco seasoning and stir it in well.
Add beans and stir in.

Place tortillas on a microwave-safe plate. Cover with a damp paper towel. Microwave for 30 seconds.

Place 1/6 of the ground beef mixture in the middle of each tortilla. Top with rice and cheese.
Roll up burrito style.

Heat about 1 tablespoon of oil in a large pan. Cook 2 burritos at a time, turning them to brown all sides.

Notes
The filling can be made a day or two in advance and refrigerated.

These are also great in the Air Fryer.
Red Chile Chimayo
Ingredients:
1/2 cup Pure Chimayo Red Chile powder

2 1/2 cups vegetable or chicken broth
2 or 3 Tbs. canola oil

1 small white onion, finely chopped

2 cloves fresh garlic, finely chopped

1 tsp. cumin seed, toasted and ground

1 tsp. Mexican oregano

1/8 tsp. ground cinnamon

1 tsp. salt
Directions:
Put the Chimayo Chile powder in a medium bowl & whisk 1 cup of the broth into the powder to make a smooth mixture with no lumps, then set aside.

Heat the oil in a large, heavy saucepan and saute the onion for 5 minutes over medium heat.
Toss in the garlic and saute another 2 minutes.

Stir in the cumin, oregano, and cinnamon and cook, stirring constantly, for 2 minutes.

Scrape the Chile mixture into the pan & stir; then add the remaining broth and cook, stirring, until the sauce reaches the simmering point. Do not let the Chile sauce scorch or boil.

Reduce the heat to low, add the salt, and simmer the sauce gently, stirring frequently, for 20 to 30 minutes or until it is the consistently you like; then set aside to cool.

When cool, pout into a clean jar, cover tightly, and store in the refrigerator.

The sauce keeps well for up to 2 weeks.

To keep longer, freeze it as soon as it has cooled.

This recipe makes about 2 cups.
Notes:
Healthier Option: This recipe offers a lighter take on Beef and Bean Burritos by using lean ground beef and providing tips for a healthier preparation method.
Make-Ahead Filling: The burrito filling can be made in advance and refrigerated, making it convenient for meal prep or planning ahead.

Versatile Dish: The burritos are versatile and can be customized with various toppings and garnishes to suit individual preferences, such as cilantro, sour cream, salsa, or avocado.

Freezing Option: Burritos can be assembled and frozen for later use, providing a convenient option for busy days or quick meals.

Red Chile Chimayo Sauce: The accompanying sauce adds a rich and flavorful element to the dish, and the recipe provides instructions for adjusting the spice level to personal taste.

Vegetarian Option: The recipe offers suggestions for making a vegetarian version of the burritos by using plant-based alternatives for the ground beef and choosing vegetable broth for the sauce.
Cheese Variation: While the recipe calls for a Mexican cheese blend, you can customize the cheese selection or omit it altogether to accommodate dietary preferences or restrictions.

Tortilla Size Adaptation: If unable to find 12-inch tortillas, smaller ones can be used, with adjustments made to the filling quantity as needed.

Storage and Reheating: Instructions for freezing the burritos and storing the Red Chile Chimayo sauce are provided, offering guidance on preserving leftovers for future consumption.
Nutrition Information:
Nutrition Facts for Beef and Bean Burritos

Yields: 6 | Serving Size: 1 burrito