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Beef and Bean Burritos Smothered with Red Chile Chimayo

Warm, hearty beef and bean burritos smothered in a rich and smoky red chile chimayo sauce, perfect for cozy family dinners and satisfying meals with a bold kick.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

For the Burrito Filling
  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • 16 oz refried beans can
  • 1.5 cups cooked Mexican rice
  • 1.5 cups shredded Mexican cheese
  • 6 pieces large flour tortillas 12-inch
  • vegetable oil for pan-frying
Optional Toppings
  • fresh cilantro optional
  • sour cream optional
  • salsa optional
  • ripe avocado slices optional
For the Red Chile Chimayo Sauce
  • 0.5 cup Chimayo red chile powder
  • 2.5 cups vegetable or chicken broth
  • 2.5 tbsp canola oil for sautéing
  • 1 small white onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp cumin seeds toasted and ground
  • 1 tsp Mexican oregano
  • 0.125 tsp ground cinnamon
  • 1 tsp salt

Equipment

  • Large Skillet
  • Saucepan
  • Microwave
  • Tongs

Method
 

  1. Step 1: Whisk 1 cup of broth into Chimayo red chile powder until smooth. Heat canola oil in a saucepan over medium heat and sauté chopped onion for 5 minutes until translucent. Add garlic and cook 2 minutes.
  2. Step 2: Stir in cumin, oregano, and cinnamon. Cook for 2 minutes, stirring constantly. Pour in chile mixture and remaining broth, stir well. Simmer on low for 20–30 minutes until thickened. Add salt and remove from heat.
  3. Step 3: In a large skillet, cook ground beef over medium heat, breaking apart until browned. Sprinkle in taco seasoning and stir well. Stir in refried beans and cook until warmed through. Remove from heat.
  4. Step 4: Microwave tortillas covered with a damp towel for 30 seconds to soften. Lay one tortilla flat and spoon about one-sixth of beef and bean mixture in the center. Add cooked Mexican rice and shredded cheese. Fold sides inward and roll tightly into a burrito. Repeat.
  5. Step 5: Heat 1 tbsp vegetable oil in a skillet over medium heat. Place two burritos seam-side down and cook until golden and crispy on each side, turning carefully with tongs. Keep warm while frying remaining burritos.
  6. Step 6: Arrange burritos on a serving plate or baking dish. Spoon warm Chimayo red chile sauce generously over each. Top with extra cheese, fresh cilantro, sour cream, salsa, or avocado slices as desired. Serve immediately.

Notes

Make sauce ahead for deeper flavor. Swap beef for turkey or chicken for leaner protein. Use black or pinto beans for a chunkier texture. Add sautéed veggies to filling. Store leftovers in fridge up to 3 days or freeze up to 2 months.