Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 burritos
Cuisine: Mexican-Inspired
Difficulty Level: Medium
Cooking Intensity: Moderate
Ingredients
For the Burrito Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 6 large flour tortillas
For the Green Chile Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 can (7 ounces) diced green chiles
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 cup Monterey Jack cheese, shredded
Optional Toppings
- Sour cream
- Fresh cilantro
- Diced tomatoes
- Sliced avocado
- Jalapeño slices
- Green onions
Equipment Needed
- Large skillet
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Measuring cups and spoons
- Wooden spoon
Instructions
Step 1: Prepare the Filling
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if necessary.
Season the beef with chili powder, cumin, paprika, salt, and black pepper. Mix thoroughly.
Add the cooked rice and black beans. Stir until evenly combined and heated through. Remove from heat and set aside.
Step 2: Make the Green Chile Sauce
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute, stirring continuously to form a roux.
Gradually pour in the chicken broth while whisking constantly to prevent lumps.
Add diced green chiles, garlic powder, onion powder, cumin, and salt. Bring the mixture to a gentle simmer.
Cook for 5 to 7 minutes until slightly thickened. Stir in the Monterey Jack cheese until melted and smooth.
Remove from heat.
Step 3: Assemble the Burritos
Preheat the oven to 375°F (190°C).
Place a tortilla on a clean work surface. Spoon approximately 1 cup of filling into the center.
Sprinkle a portion of the cheddar cheese over the filling.
Fold the sides inward, then roll tightly into a burrito.
Repeat with the remaining tortillas and filling.
Arrange the burritos seam-side down in a lightly greased 9×13-inch baking dish.
Step 4: Smother and Bake
Pour the green chile sauce evenly over the burritos, ensuring each one is generously covered.
Sprinkle any remaining cheese on top.
Bake uncovered for 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted.
For a golden top, broil for 2 to 3 minutes at the end of baking.
Step 5: Garnish and Serve
Remove the baking dish from the oven and allow the burritos to rest for 5 minutes.
Top with sour cream, fresh cilantro, tomatoes, avocado, jalapeños, or green onions as desired.
Serve hot and enjoy.
Cooking Tips
- Use shredded chicken instead of ground beef for a lighter variation.
- Add refried beans for a creamier filling.
- Roasted Hatch green chiles provide exceptional flavor when available.
- For extra heat, mix diced jalapeños into the sauce.
- Make the burritos ahead of time and refrigerate before baking.
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Wrap individual burritos tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
Reheating
Reheat in a 350°F oven for 15 to 20 minutes or microwave individual portions until heated through.
Nutrition Information
Per Serving (1 Burrito)
- Calories: 620
- Protein: 33g
- Carbohydrates: 48g
- Fat: 31g
- Saturated Fat: 14g
- Cholesterol: 95mg
- Fiber: 7g
- Sugar: 4g
- Sodium: 980mg