Smothered Green Chile Bean Burrito (Print version)

Bean-filled flour tortillas smothered in a rich ground beef and roasted green chile sauce, then blanketed in melted cheese. A hearty New Mexican comfort meal ready in about 50 minutes.

# Ingredients:

For the green chile sauce

01 - 1 lb (450 g) ground beef, 80/20 blend
02 - 1 small white onion, finely diced
03 - 3 cloves garlic, minced
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups (about 12 oz) roasted green chiles, peeled and diced
06 - 1 1/2 cups (360 ml) low-sodium chicken broth
07 - 1 teaspoon ground cumin
08 - Salt and black pepper to taste

For the burritos

09 - 4 large (10-inch) flour tortillas
10 - 2 cups (480 g) refried pinto beans, canned or homemade
11 - 1 1/2 cups (170 g) shredded Monterey Jack or cheddar-jack blend
12 - Additional shredded cheese for topping

Optional toppings

13 - Sour cream
14 - Pico de gallo or salsa
15 - Sliced pickled jalapeños
16 - Fresh cilantro

# Instructions:

01 - Cook the ground beef in a wide 12-inch skillet over medium-high heat, breaking it into small crumbles, until fully browned with no pink remaining, about 7 to 8 minutes. Drain off all but a thin layer of fat from the pan.
02 - Sprinkle the flour over the cooked beef and stir constantly for 2 minutes to cook off the raw starch taste. Add the diced onion and minced garlic and cook another 3 minutes, stirring, until the onion is softened.
03 - Stir in the diced roasted green chiles. Pour in the chicken broth and add the cumin, salt, and pepper. Bring to a boil, scraping up any bits from the bottom of the pan. Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce is thick enough to coat a spoon.
04 - Heat each flour tortilla in a dry skillet for 30 seconds per side, or microwave wrapped in a damp paper towel for 30 seconds. Warm tortillas roll without cracking or tearing.
05 - Spoon about 1/2 cup of refried beans down the center of each tortilla. Add a large handful of shredded cheese. Fold in both sides, then roll firmly from the bottom up, keeping the filling tight.
06 - Place the burritos seam-side down on plates or in a shallow baking dish. Ladle the hot green chile sauce generously over each burrito until fully covered. Top with extra shredded cheese while the sauce is still hot so it melts in. Serve immediately with optional toppings on the side.

# Good to know:

01 - Fresh-roasted Hatch or Anaheim chiles give the deepest flavor. Fire-roasted canned green chiles are a reliable year-round substitute.
02 - The sauce can be made up to 2 days ahead and stored covered in the refrigerator. Reheat gently with a splash of broth before serving.
03 - For a baked version, assemble burritos in a baking dish, ladle sauce on top, add cheese, and bake at 375°F (190°C) for 20 minutes until bubbly.

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