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Smothered Green Chile Bean Burrito

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This Smothered Green Chile Bean Burrito is the ultimate comfort food, featuring warm flour tortillas stuffed with creamy refried beans, seasoned rice, melted cheese, and flavorful spices. The burritos are baked and generously smothered with a rich, roasted green chile sauce before being topped with more cheese and baked until bubbly. Perfect for a family dinner, Meatless Monday, or a satisfying Mexican-inspired meal.

Why You’ll Love This Recipe

  • Rich, creamy, and packed with flavor
  • Easy to make with pantry staples
  • Budget-friendly and filling
  • Great for meal prep and freezing
  • Customizable with your favorite fillings and toppings

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 6 burritos

Ingredients

For the Burritos

  • 6 large flour tortillas (10-inch)
  • 2 cans (16 ounces each) refried beans
  • 1½ cups cooked Mexican rice or Spanish rice
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • ½ small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt (or to taste)
  • 2 tablespoons chopped fresh cilantro (optional)

For the Green Chile Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth or vegetable broth
  • 1 can (7–10 ounces) diced green chiles (mild or hot)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ cup sour cream
  • ½ cup shredded Monterey Jack cheese
  • Salt and pepper to taste

Optional Toppings

  • Sour cream
  • Sliced avocado
  • Pico de gallo
  • Chopped cilantro
  • Jalapeño slices
  • Diced tomatoes
  • Sliced black olives
  • Green onions
  • Hot sauce
  • Lime wedges

Equipment Needed

  • Large skillet
  • Saucepan
  • Whisk
  • Mixing spoon
  • 9×13-inch baking dish
  • Aluminum foil
  • Measuring cups and spoons

Instructions

Step 1: Prepare the Filling

In a skillet over medium heat, sauté the diced onion for 3–4 minutes until softened.

Add the minced garlic and cook for 30 seconds.

Stir in the refried beans, cumin, chili powder, smoked paprika, salt, and pepper.

Cook for 3–4 minutes until heated through.

Remove from the heat and stir in the cooked rice.

Step 2: Make the Green Chile Sauce

In a saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute to form a roux.

Slowly pour in the broth while whisking constantly until smooth.

Add:

  • Green chiles
  • Garlic powder
  • Onion powder
  • Cumin

Simmer for about 5 minutes, stirring occasionally.

Reduce the heat to low and stir in the sour cream and Monterey Jack cheese until the sauce is smooth and creamy.

Season with salt and pepper to taste.

Step 3: Assemble the Burritos

Preheat the oven to 375°F (190°C).

Spread about ½ cup of the bean mixture down the center of each tortilla.

Sprinkle with a handful of Monterey Jack and cheddar cheese.

Fold in the sides, then roll the tortilla tightly into a burrito.

Arrange the burritos seam-side down in a lightly greased 9×13-inch baking dish.

Step 4: Smother and Bake

Pour the warm green chile sauce evenly over the burritos.

Top with the remaining shredded cheese.

Cover loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 5–8 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 5: Garnish and Serve

Let the burritos rest for 5 minutes before serving.

Top with sour cream, avocado, pico de gallo, cilantro, jalapeños, or your favorite toppings.

Serve with Mexican rice, tortilla chips, guacamole, or a fresh green salad.

Tips for Success

  • Warm the tortillas before filling to prevent cracking.
  • Don’t overfill the burritos, or they may split while baking.
  • Use freshly grated cheese for the smoothest, creamiest melt.
  • Roast fresh Hatch or Anaheim green chiles for an even deeper flavor.
  • If the sauce becomes too thick, whisk in a little extra broth.

Variations

Add Protein

Mix cooked shredded chicken, seasoned ground beef, turkey, or chorizo into the filling.

Vegetarian Deluxe

Add sautéed mushrooms, corn, spinach, zucchini, or bell peppers.

Spicy Version

Use hot green chiles, pepper jack cheese, and diced jalapeños for extra heat.

Creamy Version

Mix a few ounces of cream cheese into the bean filling for added richness.

Gluten-Free

Use gluten-free tortillas and substitute a gluten-free flour blend or cornstarch to thicken the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing Instructions

Assemble the burritos without the sauce, wrap each tightly in plastic wrap and foil, and freeze for up to 3 months.

Thaw overnight in the refrigerator, cover with freshly made green chile sauce, then bake as directed.

Reheating

  • Oven: Bake at 350°F (175°C) for 15–20 minutes until heated through.
  • Microwave: Heat individual portions for 2–3 minutes, adding a splash of broth or sauce if needed to keep them moist.

Nutritional Information (Approximate Per Serving)

  • Calories: 560
  • Protein: 22g
  • Carbohydrates: 52g
  • Fat: 28g
  • Saturated Fat: 14g
  • Fiber: 10g
  • Sugar: 4g
  • Sodium: 1,050mg

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