Beef And Bean Burritos Red Chile Chimayo

Chef’s secret time: I guard this one like a favorite cast-iron pan. If you want a beef and bean burrito that tastes like it came from a New Mexico roadside cafe, the trick lives in the red chile Chimayo—not the hot sauce aisle, the real roasted-pod powder. I learned to respect it by sneaking spoonfuls into simmering sauces late at night and watching the kitchen fill with a warm, smoky, earthy aroma that makes everyone stop talking and start eating. This recipe takes that cozy, complex chile flavor and wraps it around simple browned beef and creamy beans in a tortilla that crisps just enough on the edges. Little secret: toast the tortillas a second in the pan for texture magic.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This recipe marries rich, savory ground beef with creamy **pinto beans** and the slightly smoky, fruity heat of Red Chile Chimayo. You get crunchy tortilla edges, melty cheese puddles, and a saucy center that makes every bite satisfying. It’s home-cook friendly and forgiving—perfect for weeknights or feeding a small crowd. And honestly, once you smell that chile bloom in the pan, you’ll forgive me for never ordering plain burritos again.

Ingredients

For the Main Dish:

• 1 1/2 lb ground beef (85/15 for flavor)
• 1 tbsp vegetable oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp Red Chile Chimayo powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14 oz) can diced tomatoes, drained
• 2 tbsp tomato paste
• 1/2 cup low-sodium beef broth (or water)
• Salt & pepper to taste (start with 1 tsp salt)
• 6–8 large flour tortillas (10–12 inch)
• 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
• 1 tbsp lime juice (optional)
• Fresh cilantro, chopped, for garnish
• Optional: sliced avocado, sour cream, pickled onions

For the Sauce / Garnish (if applicable):

• 1/2 cup sour cream or plain Greek yogurt (for dolloping)
• 1 lime, cut into wedges
• Extra Chimayo for sprinkling

How I Make It

Step 1:

Heat a large skillet over medium-high and add 1 tbsp vegetable oil. When the oil shimmers, add the ground beef. Let it brown without fussing for 2–3 minutes—you want that initial sizzle and some caramelized bits. Break the meat up with a spoon and cook until no pink remains, about 6–8 minutes. Season with salt, pepper, cumin, and smoked paprika as it browns.

Step 2:

Push the beef to one side and add the diced onion. Sauté until it turns translucent and smells sweet, about 4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Now sprinkle in the star: 2 tbsp Red Chile Chimayo. Toast the powder for 20–30 seconds while stirring—this unlocks its smoky aroma and deep red color. Your kitchen should smell like warm earth and roasted pepper.

Step 3:

Stir in the tomato paste, diced tomatoes, pinto beans, and 1/2 cup beef broth. Bring the mix to a simmer and let it bubble gently for 6–8 minutes so the flavors marry and the sauce thickens slightly. Taste and adjust salt or more Chimayo if you want more heat or depth.

Step 4:

Warm the tortillas in a dry skillet or microwave (20 seconds) until pliable. Spoon a generous 3/4 cup of filling into each tortilla, top with about 1/4 cup shredded cheese and a squeeze of lime juice. Fold: bottom, sides, then roll tight. For crisp edges, heat a clean skillet over medium and place each burrito seam-side down; press with a spatula and cook 1–2 minutes per side until golden and the cheese melts. If you prefer, bake at 400°F for 10 minutes to crisp several at once.

Step 5:

Slice in half to show that gorgeous red filling and melty cheese. Top with a dollop of sour cream or Greek yogurt, sliced avocado, extra cilantro, and a little sprinkle of extra Chimayo. Serve hot so the cheese strings and the tortilla crackles a bit when you bite in.

Pro Tips

• Bloom the Chimayo briefly in the pan to release oils and smell the full flavor. It changes everything.
• Use 85/15 ground beef for flavor; leaner meat dries out. If you use lean, add a splash more broth or oil.
• Warm tortillas before filling to prevent tearing; cold tortillas crack when you roll them.
• Make the filling a day ahead and refrigerate—reheat gently in a skillet or oven so it doesn’t dry.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground beef for ground turkey or crumbled tofu—turkey keeps it lighter, tofu soaks up the Chimayo beautifully.
• Use black beans instead of pinto for a firmer bite and deeper color.
• For dairy-free, skip the cheese and sour cream; add sliced avocado and a drizzle of olive oil for richness.
• Gluten-free? Use large corn tortillas or gluten-free flour tortillas—expect more delicate rolling.

Variations & Tips

• Make it spicy: add chopped chipotle in adobo or extra Chimayo for a smoky kick.
• Kid-friendly: reduce Chimayo to 1 tbsp and add a touch of brown sugar to balance flavors.
• Vegetarian: omit meat, double the beans, and add sautéed mushrooms for meaty texture.
• Breakfast twist: toss in scrambled eggs, breakfast sausage, and a pinch more cumin for morning burritos.
• Creative twist: stir in a tablespoon of dark chocolate or cocoa powder into the filling for a mole-like depth.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the filling and store it in an airtight container in the fridge up to 3 days. Reheat gently in a skillet with a splash of broth, then assemble and crisp the tortillas just before serving.

Can I double the recipe?

Sure thing. Use a larger skillet or brown the meat in batches to avoid crowding. If baking burritos, use two pans so they crisp evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a slightly thickened sauce, sautéed onions, and browned bits on the meat. The burrito edges should be golden and the cheese should be melted through.

What if I don’t have ingredient X?

Short on Chimayo? Use a blend of mild chili powder + a pinch of smoked paprika. Out of pinto beans? Black beans or cooked lentils work well.

How I Like to Serve It

I serve these burritos with a fresh, crunchy slaw or simple green salad and cold Mexican lager or a big margarita for sharing. For a cozy night, pair with homemade tortilla chips and extra red chile for dipping. They work for weeknight dinners, casual potlucks, or a lazy Sunday when everyone grazes and talks until the plates go empty.

Notes

• Store leftovers in the fridge up to 3 days. Reheat in a skillet or oven to preserve crispness.
• Safe internal temp for ground beef: 160°F. Use a thermometer if you want to be exact.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Once you taste that Chimayo magic, you’ll start planning burrito night every week.