Green Chile Bean Burritos

Few dishes capture the bold spirit of Southwestern comfort food quite like Green Chile Bean Burritos.

Wrapped in warm flour tortillas and generously filled with creamy refried beans, melty cheese, and savory onions, each bite is elevated by the rich, smoky heat of roasted green chiles simmered into a hearty beef sauce. The result is a dish that is both rustic and indulgent—satisfying enough for a weeknight dinner, yet comforting enough to bring to the table for family gatherings.

Smothered in bubbling cheese and chile sauce, these burritos are a celebration of bold flavors, warm spice, and homestyle cooking at its best.

Why People Will Love This Green Chile Bean Burritos Recipe:

Bold Southwestern Flavors – The roasted green chiles bring smoky heat and depth that balance perfectly with savory beef, creamy beans, and melted cheese.

Comforting & Hearty – Each burrito is packed generously, making it a filling, soul-satisfying meal that feels like a warm hug in every bite.

Customizable to Taste – From adjusting the spice level of the chiles to choosing your favorite cheese or toppings, this dish adapts beautifully to personal preferences.

Perfect for Sharing – Smothered burritos are a crowd-pleaser, ideal for family dinners, casual gatherings, or game-night feasts.

Homemade but Easy – With simple steps and accessible ingredients, it delivers restaurant-quality flavor without complicated cooking.

Key Ingredients:

Roasted Green Chiles – The heart of the dish, adding smoky depth, gentle heat, and authentic Southwestern character. Hatch or Anaheim chiles give the sauce its signature flavor.

Lean Ground Beef – Provides a savory richness and hearty bite, forming the base of the green chile sauce. Browning it well builds layers of flavor.

Refried Beans – Creamy, earthy, and comforting, they anchor the burrito filling while balancing the bold chile heat.

Shredded Cheese – Melts into the burrito and on top, creating gooey, golden comfort that ties every flavor together.

Flour Tortillas – Soft yet sturdy, they hold all the fillings and soak up the sauce, transforming into the perfect vehicle for this smothered creation.

Expert Tips:

Char and Peel Your Own Chiles – If you have fresh Hatch or Anaheim chiles, roast them over an open flame or under the broiler until blistered. Peel off the skins and chop them. This step gives unmatched smoky depth compared to jarred chiles.

Season in Layers – Don’t just season at the end. Salt and pepper the beef as it browns, taste the sauce as it simmers, and adjust with garlic, cumin, or even a splash of lime juice for balance.

Perfect Burrito Rolling – Warm the tortillas slightly before assembling so they’re pliable and won’t tear. Spread the beans in the center, layer the fillings evenly, then tuck in the sides before rolling tightly. This prevents leaks and makes for a professional presentation.

Control the Sauce Thickness – For a hearty smothered burrito, simmer the sauce longer to thicken. For a looser, pourable topping, add more broth toward the end. Always let the flour cook fully with the beef to avoid a raw taste.

Cheese Strategy – Mix cheese inside the burrito for gooey richness, and also on top for a golden, bubbly crust. A blend of cheddar and Monterey Jack offers both flavor and meltability.

Finish with Freshness – Rich burritos shine when balanced with fresh toppings. Scatter diced onions, cilantro, or a spoonful of pico de gallo just before serving for a burst of brightness.

Green Chile Bean Burritos

Ingredients

For the Green Chile Sauce

1 lb lean ground beef

2–3 tablespoons all-purpose flour

2–3 cups chicken broth (or more for desired consistency)

2–3 cups roasted green chiles, peeled and chopped (Hatch or Anaheim work best)

1 teaspoon garlic powder (or 2 fresh cloves, minced)

Salt & black pepper, to taste

For the Burritos

6 large flour tortillas (warmed)

2 cups refried beans (homemade or canned)

1 medium onion, finely diced

2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Instructions

Cook the beef:

In a large skillet or saucepan, brown the ground beef over medium heat until no longer pink. Drain excess grease.

Make the sauce base:

Sprinkle flour over the cooked beef and stir well, cooking for about 1–2 minutes until the flour is absorbed and slightly golden.

Add the green chile and broth:

Stir in the roasted green chiles, chicken broth, garlic powder, salt, and pepper. Bring to a hard boil for 2–3 minutes, then reduce to low and let simmer for 15 minutes, until the sauce thickens slightly.

Assemble the burritos:

Spread a layer of refried beans onto each warmed tortilla.

Add a spoonful of diced onions and a sprinkle of cheese.

Ladle some green chile beef sauce inside.

Roll the tortilla into a burrito.

Smother & bake (optional):

Place burritos on a plate or baking dish. Pour extra green chile sauce generously over the top, then cover with more shredded cheese.

Broil or bake at 375°F (190°C) for 5–10 minutes, just until the cheese is melted and bubbly.

Serve hot:

Garnish with extra onions, cilantro, or sour cream if desired.

TIPS: These burritos are hearty enough to serve as a full meal, especially with Spanish rice or a crisp salad on the side.

Important Notes When Making Green Chile Bean Burritos:

Chiles Matter Most – The quality and type of green chiles will define the flavor of your sauce. Hatch chiles bring earthy heat, while Anaheim chiles are milder and slightly sweet. If using canned, drain well to avoid watering down the sauce.

Flour as a Thickener – The flour cooked into the beef acts as the base of the sauce. Be sure to cook it fully for at least 1–2 minutes to eliminate any raw flour taste before adding broth.

Broth Consistency – Adjust the broth gradually. Start with less and add more if needed, depending on whether you prefer a thicker stew-like sauce or a lighter pourable consistency for smothering.

Tortilla Size and Freshness – Use large, pliable flour tortillas (10-inch burrito style). If they’re too stiff, lightly steam or microwave them wrapped in a damp towel to prevent tearing when rolling.

Layering is Key – Always start with beans, then onion and cheese, then sauce. This creates balance in texture: creamy beans, fresh crunch, gooey cheese, and savory chile-beef sauce.

Smothering vs. Handheld – These burritos can be eaten handheld if you skip smothering. For the classic restaurant-style experience, pour extra sauce over the top and bake until bubbly.

Balance of Richness – Since the burritos are hearty and cheesy, pair them with fresh garnishes like cilantro, diced tomatoes, or a squeeze of lime to brighten the flavor and cut richness.

Storage Tip – If making ahead, keep sauce and burritos separate until serving. Smothering too early makes the tortillas soggy.

How To Enjoy Green Chile Bean Burritos After Cooking:

Step 1: Rest Before Serving

Allow the burritos to cool for 3–5 minutes after baking or smothering. This helps the sauce settle and the cheese firm up slightly so the flavors meld together instead of spilling apart.

Step 2: Choose Your Style

Handheld Style: If you prefer portability, skip the smothering step and enjoy the burrito wrapped in foil or parchment paper. Great for lunch on the go.

Smothered Plate Style: For a richer dining experience, spoon extra green chile sauce over the burrito, top with melted cheese, and eat with a fork and knife.

Step 3: Add Bright Garnishes

Sprinkle fresh cilantro, diced tomatoes, or green onions on top.

Add sour cream, crema, or guacamole for a cooling, creamy balance to the bold green chile heat.

A squeeze of fresh lime juice just before eating lifts and brightens the entire dish.

Step 4: Pair with Sides

Serve with Spanish rice or Mexican red rice for a hearty, classic combination.

A side of refried beans or charro beans enhances the rustic, comforting feel.

For something lighter, pair with a crisp green salad dressed in lime vinaigrette.

Step 5: Drinks that Complement

Agua fresca (like watermelon, lime, or hibiscus) for refreshing sweetness.

Mexican beer or a light lager balances the richness.

Margarita or a simple lime soda with salt works perfectly with the smoky, spicy flavors.

Step 6: Enjoy Leftovers the Smart Way

Store leftover burritos unsmothered, wrapped tightly in foil.

Reheat in the oven at 350°F (175°C) until warm for best texture.

Sauce can be reheated separately and spooned over fresh for that just-cooked taste.

Nutrition Information

For Green Chile Bean Burritos (per serving, assuming 1 burrito out of 6 with sauce, beans, cheese, and tortilla):

Calories: 465 kcal | Total Fat: 21.8 g | Saturated Fat: 9.5 g | Monounsaturated Fat: 7.1 g | Polyunsaturated Fat: 2.2 g | Cholesterol: 65 mg | Sodium: 960–1100 mg (depending on added salt & cheese) | Total Carbohydrates: 45 g | Dietary Fiber: 8.2 g | Sugars: 3.6 g | Protein: 27 g

Frequently Asked Questions:

Can I make this recipe vegetarian?

Yes! Simply omit the ground beef and use extra beans or sautéed vegetables like mushrooms, zucchini, or bell peppers as the filling. You can still prepare the green chile sauce with vegetable broth for a rich, smoky flavor.

How can I make the green chile sauce less spicy?

Choose mild Hatch or Anaheim chiles, or reduce the amount of chile used. If the sauce is already made and too spicy, stir in a splash of cream, extra broth, or a bit of sour cream to mellow out the heat.

Can these burritos be frozen for later?

Yes, but with a small adjustment. Assemble the burritos with beans, onions, cheese, and a little sauce, then wrap them tightly in foil or freezer-safe wrap. Freeze up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven. Smother with fresh sauce and cheese just before serving.

What type of tortillas work best for this recipe?

Large, soft flour tortillas (10–12 inches) are ideal because they can hold the filling and roll easily without breaking. If you prefer whole wheat or gluten-free tortillas, make sure they are pliable by lightly warming them before assembly.

How do I keep the burritos from getting soggy when smothered with sauce?

For the best texture, assemble the burritos and briefly toast them on a skillet or griddle before smothering. This creates a light crust on the tortilla that helps resist sogginess. Serve smothered burritos right away for maximum crispness.

Do I need to roast and peel the green chiles myself?

For the best flavor, yes — roasting fresh Hatch or Anaheim chiles gives a smoky depth. However, if short on time, canned or frozen roasted green chiles work well and save effort. Just make sure to drain them before adding to the sauce.

Why do I need to add flour to the ground beef when making the sauce?

The flour acts as a thickener. When cooked into the meat, it absorbs the fat and creates a roux-like base, helping the broth and chiles bind into a rich, slightly thickened sauce instead of a watery one.

Can I make the sauce ahead of time?

Absolutely. The green chile beef sauce actually tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days, then gently reheat before assembling the burritos.

How do I keep tortillas from tearing while rolling burritos?

Warm the tortillas briefly on a skillet, in the oven, or wrapped in a damp paper towel in the microwave. This makes them pliable and prevents cracks. Overstuffing is also a common cause of tearing — use a moderate amount of filling for the best roll.

Can I make this recipe for a crowd without losing quality?

Yes. Prepare the sauce and fillings ahead of time, then set up a burrito bar where guests can build their own. If you want smothered burritos, place them in baking dishes, cover with sauce and cheese, and bake in batches to serve warm and melty.