Hey Burrito Aficionados! Get ready for a flavor explosion with Refried Bean Burritos smothered in Green Chile, Ground Beef, Potato, and a blanket of Cheddar Cheese!
It’s a savory, spicy dance in every bite. Let’s wrap up the deliciousness!
Ingredients
- For Green Chile Sauce
- 1 tablespoon butter
- 3/4 cups finely chopped onion
- 2 tablespoons flour
- 1 1/2 cups chicken broth*
- 8 ounces green chiles of your desired heat
- 1 large garlic clove, pressed
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- For Refried Bean Burritos
- 15 ounces refried beans (one can; or two cups homemade refried beans [our favorite recipe])
- 2 cups cooked brown rice*
- 1 cup salsa (just use your favorite kind; any kind should do fine)
- 15 ounces diced green chilies (one can)
- 1 cup frozen corn kernels (thawed)
- 1 1/2 cups shredded cheddar cheese (divided)
- 12 flour tortillas** (10-inch size)
Instructions
For Green Chile Sauce
Step 1: Heat the butter in a saucepan over medium-high heat until butter is melted and starts to sizzle. Add the onion and saute until the onion becomes fragrant and transparent.
Step 2: Sprinkle in the flour and stir until the onion is evenly coated. Pour in the chicken broth, stirring continuously until the sauce begins to bubble.
Step 3: Reduce the heat to medium-low, add the garlic, green chiles, oregano and cumin. Give it a stir and let the sauce simmer until it thickens.
Reduce the heat to low to keep warm until burrito assembly. Occasionally give it a stir to make sure it doesn’t start to stick to the bottom of the saucepan.
For Refried Bean Burritos
Step 1: Preheat oven to 400 degrees Fahrenheit.
Step 2: In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir.
If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
Step 3: If the tortillas don’t seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
Step 4: One at a time, lay the tortillas flat and place 1/3 cup filling just below the center.
Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go.
Step 5: Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you’re making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
Step 6: Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they’re starting to turn golden brown. Serve!!!
Frequently Asked Questions:
Can I make the green chile sauce ahead of time?
Yes, you can make the green chile sauce ahead of time. Store it in an airtight container in the refrigerator and reheat it when needed. You may need to add a little water to adjust the consistency.
Can I use store-bought green chile instead of making the sauce from scratch?
Absolutely! You can use canned or jarred green chiles instead of making the sauce from scratch to save time. Just ensure they are of good quality and adjust the quantity based on your preferred level of heat.
Can I substitute the brown rice with white rice?
Yes, you can substitute brown rice with white rice. Keep in mind that white rice tends to cook faster than brown rice, so adjust the cooking time accordingly.
How do I prevent the tortillas from tearing when rolling the burritos?
If the tortillas are not pliable, you can steam them by covering them with a damp dishtowel and microwaving for about 30 seconds. This will make them more flexible and less likely to tear.
Can I make a vegan version of these burritos?
Yes, you can make a vegan version by omitting the cheese or using a plant-based cheese alternative. Ensure that the refried beans and tortillas are also vegan-friendly.
How do I reheat the burritos?
To reheat the burritos, place them in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through. Alternatively, you can reheat them in a preheated oven at 350°F for about 15 minutes.
Can I customize the filling ingredients?
Absolutely! Feel free to customize the filling by adding ingredients like diced potatoes, black beans, or sautéed vegetables according to your taste preferences.
Is it possible to freeze these burritos?
Yes, you can freeze these burritos. Wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe bag. To reheat, thaw in the refrigerator overnight and follow the reheating instructions.
Can I make these burritos without the green chile sauce?
While the green chile sauce adds flavor, you can make these burritos without it. Consider using your favorite salsa or enchilada sauce as an alternative.
What side dishes pair well with these burritos?
These burritos pair well with side dishes like Mexican rice, guacamole, sour cream, or a simple side salad. Choose sides based on your preferences for a complete meal experience.
Refried Bean Burritos
Ingredients
- For Green Chile Sauce
- 1 tablespoon butter
- 3/4 cups finely chopped onion
- 2 tablespoons flour
- 1 1/2 cups chicken broth*
- 8 ounces green chiles of your desired heat
- 1 large garlic clove pressed
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- For Refried Bean Burritos
- 15 ounces refried beans one can; or two cups homemade refried beans [our favorite recipe]
- 2 cups cooked brown rice*
- 1 cup salsa just use your favorite kind; any kind should do fine
- 15 ounces diced green chilies one can
- 1 cup frozen corn kernels thawed
- 1 1/2 cups shredded cheddar cheese divided
- 12 flour tortillas** 10-inch size
Instructions
For Green Chile Sauce
- Step 1: Heat the butter in a saucepan over medium-high heat until butter is melted and starts to sizzle. Add the onion and saute until the onion becomes fragrant and transparent.
- Step 2: Sprinkle in the flour and stir until the onion is evenly coated. Pour in the chicken broth, stirring continuously until the sauce begins to bubble.
- Step 3: Reduce the heat to medium-low, add the garlic, green chiles, oregano and cumin. Give it a stir and let the sauce simmer until it thickens.
- Reduce the heat to low to keep warm until burrito assembly. Occasionally give it a stir to make sure it doesn’t start to stick to the bottom of the saucepan.
For Refried Bean Burritos
- Step 1: Preheat oven to 400 degrees Fahrenheit.
- Step 2: In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir.
- If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
- Step 3: If the tortillas don’t seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
- Step 4: One at a time, lay the tortillas flat and place 1/3 cup filling just below the center.
- Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go.
- Step 5: Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you’re making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
- Step 6: Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they’re starting to turn golden brown. Serve!!!
