Step 1: Cook and crumble ground beef in a large nonstick skillet. Add taco seasoning and stir it in well. Add beans and stir in.

Step 2: Place tortillas on a microwave-safe plate. Cover with a damp paper towel. Microwave for 30 seconds.

Step 3: Place 1/6 of the ground beef mixture in the middle of each tortilla. Top with rice and cheese. Roll up burrito style.

Step 4: Heat about 1 tablespoon of oil in a large pan. Cook 2 burritos at a time, turning them to brown all sides.

The filling can be made a day or two in advance and refrigerated.

These are also great in the Air Fryer.

Step 1: Put the Chimayo Chile powder in a medium bowl; whisk 1 cup of the broth into the powder to make a smooth mixture with no lumps, then set aside.

Step 2: Heat the oil in a large, heavy saucepan and saute the onion for 5 minutes over medium heat. Toss in the garlic and saute another 2 minutes. Stir in the cumin, oregano, and cinnamon and cook, stirring constantly, for 2 minutes.

Step 3: Scrape the Chile mixture into the pan & stir; then add the remaining broth and cook, stirring, until the sauce reaches the simmering point. Do not let the Chile sauce scorch or boil.

Step 4: Reduce the heat to low, add the salt, and simmer the sauce gently, stirring frequently, for 20 to 30 minutes or until it is the consistently you like; then set aside to cool.

Step 5: When cool, pout into a clean jar, cover tightly, and store in the refrigerator. The sauce keeps well for up to 2 weeks. To keep longer, freeze it as soon as it has cooled.

Notes: This recipe makes about 2 cups.