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<\/p>\n<\/p>\n
1 lb (450g) ground beef<\/p>\n
1 small onion, diced<\/p>\n
2 cloves garlic, minced<\/p>\n
1 tsp chili powder<\/p>\n
1 tsp cumin<\/p>\n
\u00bd tsp paprika<\/p>\n
1 (15 oz\/425g) can refried beans<\/p>\n
1 cup (120g) shredded cheddar or Mexican blend cheese<\/p>\n
Salt and pepper, to taste<\/p>\n
3 tbsp (45ml) vegetable oil<\/p>\n
3 tbsp (24g) all-purpose flour<\/p>\n
2 tbsp chili powder (preferably Chimayo chile powder if available)<\/p>\n
2 cups (480ml) chicken or beef broth<\/p>\n
1 tsp garlic powder<\/p>\n
1 tsp onion powder<\/p>\n
\u00bd tsp ground cumin<\/p>\n
\u00bd tsp oregano<\/p>\n
Salt to taste<\/p>\n
6 large flour tortillas<\/p>\n
1 cup (120g) shredded cheddar or Mexican blend cheese (for topping)<\/p>\n
Shredded lettuce<\/p>\n
Diced tomatoes<\/p>\n
Sliced jalape\u00f1os (optional)<\/p>\n
<\/p>\n
<\/p>\n
Cook the Beef<\/strong>: Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.<\/p>\n Add Onion and Garlic<\/strong>: Add diced onion and garlic to the skillet. Cook for 3\u20135 minutes until softened.<\/p>\n Season the Filling<\/strong>: Stir in chili powder, cumin, paprika, salt, and pepper. Add refried beans and mix until well combined. Set aside.<\/p>\n Create a Roux<\/strong>: In a medium saucepan, heat vegetable oil over medium heat. Stir in flour and cook for 1\u20132 minutes until lightly golden.<\/p>\n Add Spices and Broth<\/strong>: Whisk in chili powder, garlic powder, onion powder, cumin, oregano, and broth. Stir continuously to prevent lumps.<\/p>\n Simmer<\/strong>: Bring the sauce to a simmer and cook for 5\u20137 minutes until thickened. Season with salt to taste.<\/p>\n Fill the Tortillas<\/strong>: Spoon the beef and bean mixture onto the center of each tortilla. Add a sprinkle of shredded cheese, then fold and roll into burritos.<\/p>\n Arrange in Baking Dish<\/strong>: Place burritos seam-side down in a greased baking dish. Pour red chile sauce over the top, ensuring the burritos are fully covered.<\/p>\n Add Cheese<\/strong>: Sprinkle the shredded cheese evenly over the burritos.<\/p>\n Bake<\/strong>: Bake in a preheated oven at 375\u00b0F (190\u00b0C) for 15\u201320 minutes, or until the cheese is melted and bubbly.<\/p>\n Plate the Burritos<\/strong>: Serve hot with shredded lettuce, diced tomatoes, and optional jalape\u00f1os on the side.<\/p>\n Refrigerator<\/strong>: Store leftovers in an airtight container for up to 3 days.<\/p>\n Freezer<\/strong>: Freeze assembled but unbaked burritos for up to 2 months. Bake from frozen, adding an extra 10\u201315 minutes to the baking time.<\/p>\n This Mexican Beef and Bean Burrito<\/strong> dish smothered in flavorful Red Chile Sauce<\/strong> is a hearty and comforting meal that everyone will love. Enjoy! \ud83c\udf89<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Filling: 1 lb (450g) ground beef 1 small onion, diced 2 cloves garlic, minced 1 tsp chili powder 1 tsp cumin \u00bd tsp paprika 1 (15 oz\/425g) can refried beans 1 cup (120g) shredded cheddar or Mexican blend cheese Salt and pepper, to taste For the Red Chile Sauce: 3 tbsp (45ml) […]<\/p>\n","protected":false},"author":1,"featured_media":6090,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tStep 2: Make the Red Chile Sauce<\/h4>\n
Step 3: Assemble the Burritos<\/h4>\n
Step 4: Bake<\/h4>\n
Step 5: Garnish and Serve<\/h4>\n
Storage<\/h3>\n