Beef and Bean Burritos with Red Chile Sauce (Print version)

Ground beef and refried bean burritos topped with a scratch-made red chile sauce and baked with melted cheese. Hearty, saucy, and ready in under an hour.

# Ingredients:

For the Beef and Bean Filling

01 - 1 lb (450g) ground beef, 80/20
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 (15 oz / 425g) can refried beans
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - Salt and black pepper to taste

For the Red Chile Sauce

09 - 3 tablespoons (45ml) vegetable oil
10 - 3 tablespoons (24g) all-purpose flour
11 - 3 tablespoons red chile powder (or chili powder blend)
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/4 teaspoon dried oregano, preferably Mexican
15 - 2 cups (480ml) beef broth
16 - Salt to taste

For Assembly

17 - 6 large (10-inch) flour tortillas
18 - 1 1/2 cups (180g) shredded cheddar or Mexican blend cheese, divided
19 - Sour cream, shredded lettuce, diced tomatoes for serving (optional)
20 - Sliced jalapeños for garnish (optional)

# Instructions:

01 - Heat a large skillet over medium-high heat. Add the ground beef and cook 6 to 8 minutes, breaking it apart with a spoon, until fully browned with no pink remaining. Drain excess fat.
02 - Lower to medium heat. Add the onion and garlic and cook 3 to 4 minutes until softened. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Add the refried beans and stir until combined and warmed through. Remove from heat.
03 - In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook 1 to 2 minutes until lightly golden. Add the red chile powder, garlic powder, onion powder, and oregano, then whisk in the broth gradually. Simmer 5 to 7 minutes, stirring often, until the sauce coats the back of a spoon. Season with salt.
04 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
05 - Warm each tortilla 15 seconds in the microwave. Spoon about 1/2 cup of filling onto the lower third, add a sprinkle of cheese, fold in the sides, and roll up tightly from the bottom. Place seam-side down in the baking dish.
06 - Pour the red chile sauce evenly over all the burritos so they are fully coated. Scatter the remaining cheese over the top.
07 - Bake uncovered 18 to 22 minutes until the cheese is fully melted and the sauce edges are bubbling. Rest 5 minutes before serving with toppings.

# Good to know:

01 - Best served fresh from the oven while the sauce is glossy and hot.
02 - Chimayo red chile powder gives the sauce its best flavor, but any quality chili powder works as a substitute.

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