Beef and Bean Burritos Smothered with Red Chile Chimayo

These Beef and Bean Burritos aren’t just hearty—they’re wrapped in warmth, layered with comfort, and smothered in tradition.

What makes them truly special is the rich, smoky Red Chile Chimayo sauce—a beloved New Mexican staple that brings depth, earthiness, and bold regional flavor to every bite. The tender spiced beef, creamy refried beans, fluffy rice, and melty cheese are tucked inside golden, pan-crisped tortillas and drenched in that velvety red chile.

It’s a dish that feeds more than just hunger—it feeds nostalgia, soul, and serious satisfaction. Whether you’re serving a family dinner or craving a taste of the Southwest, this is a plate that delivers.

Why People Will Love This Beef and Bean Burritos Smothered with Red Chile Chimayo Recipe:

Layered flavors in every bite – From seasoned ground beef and creamy refried beans to fluffy rice and gooey melted cheese, each bite is a perfect balance of texture and taste.

That rich Red Chile Chimayo sauce – The homemade chile sauce, made with authentic Chimayo red chile powder, adds a bold, smoky depth that elevates the entire dish and sets it apart from ordinary burritos.

Comfort food with cultural roots – This meal delivers the heartiness of a comforting classic while honoring traditional Southwestern and New Mexican flavors.

Golden, crispy tortilla finish – Pan-searing the burritos gives them a golden, crispy exterior that contrasts beautifully with the soft, savory filling inside.

Make-ahead and freezer-friendly – The filling and sauce can be made in advance, making this a perfect recipe for meal prepping or effortless entertaining.

Customizable for everyone – Whether you want to add spice, fresh toppings like avocado and cilantro, or swap ingredients to make it vegetarian, the recipe is flexible to suit many tastes.

Key Ingredients:

Ground beef – Rich, savory, and seasoned with bold taco spices, ground beef forms the hearty, flavor-packed base of the filling, giving each bite satisfying depth and protein.

Refried beans – Creamy and comforting, the beans help bind the filling together while adding a smooth, earthy contrast to the meat’s texture.

Flour tortillas – Soft yet sturdy, these large tortillas are the perfect vessel—pliable enough to roll and strong enough to hold every warm, melty, saucy bite.

Mexican rice – Fluffy and mildly spiced, the rice adds body and heartiness, stretching the burrito into a full meal while soaking up all the flavors around it.

Mexican cheese blend – A mix of melty cheeses that brings gooey richness and indulgence, both inside the burrito and melted on top.

Chimayo red chile sauce – The soul of this dish, this deeply flavored, slow-simmered sauce made from pure Chimayo chile powder adds a smoky, earthy heat that defines New Mexican cuisine.

Aromatic spices and herbs – Toasted cumin, garlic, and Mexican oregano infuse the sauce with layers of warmth, complexity, and unmistakable depth.

Expert Tips:

Use freshly toasted spices for maximum depth

Toasting whole cumin seeds before grinding and blooming spices like oregano and cinnamon in oil enhances their essential oils, unlocking rich, smoky undertones in the chile sauce. It’s a small step that makes a big difference in complexity.

Simmer the red chile sauce slowly

Avoid boiling—gentle simmering is key. Chimayo chile is delicate; high heat can make it bitter. Low and slow allows the flavors to deepen, the sauce to thicken naturally, and the subtle sweetness of the chile to shine.

Season each layer intentionally

Don’t rely on the taco seasoning alone. Taste and adjust each component (beef, beans, sauce) with salt and spice as you go. This layering of seasoning results in a burrito that’s balanced, bold, and deeply flavorful from the inside out.

Warm the tortillas properly before rolling

Microwave the tortillas between damp paper towels or lightly heat them on a skillet before assembling. Warm tortillas are more flexible and less likely to tear when you roll them, especially when filled generously.

Pan-sear for texture and structure

Lightly crisping the rolled burritos in oil before smothering them with sauce gives them a golden crust that adds texture and helps maintain their shape. It’s also a great contrast to the creamy filling and smooth chile sauce.

Rest before serving

Let the assembled burritos sit for a few minutes after coming out of the oven or off the pan. This allows the sauce to thicken slightly and the flavors to meld, giving you a more cohesive, satisfying bite.

Beef and Bean Burritos Smothered with Red Chile Chimayo

Ingredients for Beef and Bean Burritos

1 pound lean ground beef

1 packet taco seasoning

1 (16-ounce) can refried beans

6 large (12-inch) flour tortillas

1 1/2 cups cooked Mexican rice

1 1/2 cups shredded Mexican cheese

vegetable oil

Cilantro, sour cream, salsa, avocado for serving

Instructions for Beef and Bean Burritos:

Cook and crumble ground beef in a large nonstick skillet.

Add taco seasoning and stir it in well.

Add beans and stir in.

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

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

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

Notes

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

These are also great in the Air Fryer.

Red Chile Chimayo

Ingredients:

1/2 cup Pure Chimayo Red Chile powder

2 1/2 cups vegetable or chicken broth

2 or 3 Tbs. canola oil

1 small white onion, finely chopped

2 cloves fresh garlic, finely chopped

1 tsp. cumin seed, toasted and ground

1 tsp. Mexican oregano

1/8 tsp. ground cinnamon

1 tsp. salt

Directions:

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.

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.

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.

Tamales de Pollo con Chile Verde

Green Chile Cheese Potato Cakes with Green Chile Sour Cream

Garlic Soup

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.

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.

This recipe makes about 2 cups.

Important Notes When Making Beef and Bean Burritos Smothered with Red Chile Chimayo Recipe

The quality of chile powder matters deeply

Chimayo red chile is unique—earthy, slightly sweet, and less bitter than generic red chile powders. Authentic Chimayo chile (ideally from New Mexico) brings unmatched depth to the sauce. Substituting with basic chile powder will change the soul of the dish.

Balance moisture in the filling

The combination of beef, beans, and rice should be moist but not watery. Overly wet filling will make the burritos soggy and hard to sear. Simmer the meat and bean mixture just long enough to thicken and concentrate flavor.

Don’t overfill the tortillas

It’s tempting to stuff them full, but restraint ensures a tight roll, even browning, and clean plating. Aim for balance—enough filling for heartiness, but not so much that the tortilla tears or loses structure.

Simmer, don’t boil, the chile sauce

Boiling can ruin the nuanced flavor of red chile, making it bitter. Gentle simmering over low heat allows the spices to bloom and the sauce to thicken without harshness, preserving the complexity of the ingredients.

Resting enhances flavor and texture

After assembling or baking, let the burritos rest for 5–10 minutes. This allows the cheese to set, the sauce to cling, and the layers of flavor to settle into a more unified, satisfying bite.

This dish is even better the next day

Both the filling and chile sauce develop deeper flavor after resting. Make extra—it reheats beautifully and makes for an incredible leftover meal.

How to Enjoy Beef and Bean Burritos Smothered with Red Chile Chimayo Recipe After Cooking:

Let It Rest Before Serving

Once the burritos are pan-seared and smothered with that rich red chile sauce, allow them to sit for 5–10 minutes. This rest time lets the sauce thicken slightly and cling beautifully to the tortilla. The cheese inside also settles, preventing it from spilling out too quickly when sliced.

Serving Suggestions

Plate with intention: Use a wide, shallow plate to keep the sauce from pooling too much. Spoon extra warm chile sauce over the top for maximum flavor.

Top it off: Finish with a sprinkle of fresh cilantro, a spoonful of sour cream, or slices of avocado to contrast the heat of the chile with cooling, creamy elements.

Crisp salad on the side: Pair with a light cabbage slaw or chopped romaine salad with lime vinaigrette for refreshing crunch and acidity.

Add-Ons & Pairings

Mexican crema or lime sour cream – Add a drizzle on top to balance the smoky heat.

Pickled red onions or jalapeños – For a tangy bite that cuts through the richness.

Side of refried or black beans – Makes the meal even more filling.

Mexican rice or street corn salad – Adds texture and brings the full taquería experience home.

Drink Pairings

Classic margarita (on the rocks or frozen)

Mexican lager like Modelo or Pacifico

Agua fresca (hibiscus, tamarind, or cucumber-lime) for a non-alcoholic option

Storage & Reheating Tips

To store: Wrap individual burritos in foil or place in an airtight container. Store sauce separately if possible. Keeps well in the fridge for 3–4 days.

To reheat:

Oven: Wrap in foil and heat at 350°F for 15–20 minutes. Add a little extra chile sauce before reheating to prevent drying out.

Microwave: Place on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warmed through.

Freezing for Later

Want to save some for busy nights? Assemble burritos (without sauce), wrap tightly, and freeze. Thaw overnight in the fridge and smother in sauce just before baking or reheating.

Nutrition Information:

Nutrition Facts for Beef and Bean Burritos

Yields: 6 | Serving Size: 1 burrito

Nutrition Facts for Red Chile Chimayo Sauce

Yields: 8 | Serving Size: 1/4 cup

Frequently Asked Questions:

Can I make the burritos ahead of time?

Yes. You can fully assemble the burritos (including the filling and rolling) up to a day in advance. Store them covered in the fridge. When ready to serve, simply pan-sear and warm them, then smother with freshly reheated chile sauce.

What if I can’t find authentic Chimayo red chile powder?

You can substitute with another mild New Mexican red chile powder, but the flavor won’t be quite the same. Chimayo chile has a unique earthy-sweet profile that gives the sauce its distinctive depth. If substituting, avoid generic chili powders (which may contain added spices or salt).

Can I make these burritos vegetarian?

Absolutely. Replace the ground beef with sautéed mushrooms, lentils, or a plant-based ground meat alternative. Keep the refried beans and rice, and use the same red chile sauce—it complements vegetarian fillings beautifully.

Can I freeze the burritos for later?

Yes. Assemble the burritos without the sauce, wrap tightly in foil or plastic wrap, and freeze. When ready to eat, thaw in the fridge overnight, pan-sear or bake to heat through, then smother with warm red chile sauce before serving.

Is it necessary to pan-sear the burritos before serving?

Not strictly, but highly recommended. Pan-searing adds a golden, crisp exterior that provides a satisfying texture contrast to the soft filling and smooth sauce. It also helps seal the burritos so they don’t fall apart under the sauce.

Should I warm the tortillas before filling them?

Yes. Warming the tortillas makes them more flexible and easier to roll without tearing. Wrap them in a damp paper towel and microwave for 30 seconds, or heat briefly on a skillet until soft and pliable.

How do I prevent the burritos from falling apart when rolling or cooking?

Don’t overfill the tortillas and fold them tightly: fold in the sides first, then roll from the bottom up. To keep them sealed while pan-searing, place the burrito seam-side down in the pan first to help it stay closed.

What’s the best way to get a crispy, golden exterior on the burritos?

Use a nonstick or cast iron skillet with just enough vegetable oil to lightly coat the surface. Cook the burritos on medium heat, turning them to brown all sides evenly without burning the tortilla.

Can I make the red chile sauce less spicy or more mild?

Yes. Chimayo chile is known for being rich rather than overly spicy, but you can mellow it out by adding a bit more broth or a splash of cream to the sauce. Avoid boiling, as high heat can intensify bitterness.

Can I prepare the components separately and assemble later?

Definitely. The beef and bean filling and the red chile sauce can be made 1–2 days in advance and stored in the refrigerator. Reheat gently before assembling to ensure everything blends well and stays moist inside the burrito.