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Hearty burritos stuffed with savory refried beans, then smothered in a zesty green chile sauce and melted cheese. A true Southwestern comfort food classic that brings the flavors of New Mexico right to your kitchen.
For 4 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
Prepare the green chile sauce. Heat vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
Create the roux and thicken the sauce. Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1 minute. This cooks out the raw flour taste. Gradually whisk in the vegetable broth until no lumps remain. Stir in the diced green chiles (with their liquid), 1 tsp of ground cumin, dried oregano, salt, and pepper.
Simmer the sauce. Bring the mixture to a gentle simmer. Reduce heat to low and let it cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning if needed. Remove from heat and set aside.
Prepare the bean filling. In a separate bowl, combine the refried beans with the remaining 0.5 tsp of ground cumin and the chili powder. Mix until well combined.
Assemble the burritos. Warm the tortillas for about 20-30 seconds in a microwave or a dry skillet to make them pliable. Lay a tortilla flat and spread approximately 1/2 cup of the bean mixture in a line down the center. Top with about 2 tablespoons of the shredded cheese. Fold the short sides of the tortilla inward, then tightly roll from the bottom up to form a secure burrito.
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Hearty burritos stuffed with savory refried beans, then smothered in a zesty green chile sauce and melted cheese. A true Southwestern comfort food classic that brings the flavors of New Mexico right to your kitchen.
This southwest recipe takes 40 minutes to prepare and yields 4 servings. At 731.08 calories per serving with 27.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Arrange and smother the burritos. Place each burrito seam-side down in the prepared baking dish. Pour the green chile sauce evenly over the top, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the sauce.
Bake and serve. Bake for 10-12 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden. Let the burritos rest for 3-5 minutes before serving. Garnish with sour cream, shredded lettuce, and diced tomatoes if desired.
Mix 1 cup of cooked shredded chicken, seasoned ground beef, or chorizo into the bean filling for a heartier burrito.
Ensure your refried beans are lard-free. Use vegan shredded cheese and top with a dairy-free sour cream or guacamole.
Add 1/4 cup of cooked Spanish or cilantro-lime rice to each burrito along with the bean filling.
A New Mexico tradition! Smother half of the burritos with this green chile sauce and the other half with a red enchilada sauce.
The refried beans are an excellent source of dietary fiber, which is essential for digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
Beans provide a substantial amount of plant-based protein, which is crucial for building and repairing tissues, supporting muscle mass, and overall body function.
Green chiles are rich in capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
A single smothered burrito contains approximately 550-650 calories, depending on the specific brands of tortillas, beans, and cheese used, as well as the amount of garnishes added.
This recipe can be part of a balanced diet. It's high in fiber and plant-based protein from the beans. To make it healthier, you can use whole wheat tortillas, low-fat cheese, and load up on fresh vegetable garnishes like lettuce and tomato.
Yes. You can assemble the burritos and place them in the baking dish, then cover and refrigerate for up to 24 hours. Make the sauce separately and store it in the fridge. When ready to bake, pour the reheated sauce over the burritos and bake as directed, adding a few extra minutes to the baking time.
Hatch chiles are a variety of chile peppers grown in the Hatch Valley of New Mexico. They are famous for their unique, robust, and earthy flavor, which is enhanced by fire-roasting. They are the gold standard for this type of sauce.
Yes. To make it gluten-free, use your favorite gluten-free tortillas. For the sauce, substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch (use half the amount of cornstarch and make a slurry with cold water before adding).
The key is to warm them up first. You can wrap them in a damp paper towel and microwave for 20-30 seconds, or heat them one by one in a dry skillet for about 15 seconds per side. This makes them soft and pliable.