Smothered Green Chile Bean Burrito

Here’s a hearty, comforting Smothered Green Chile Bean Burrito—classic Southwestern style, loaded with creamy beans, wrapped tight, and covered in a rich green chile sauce and melted cheese 🌯🌶️

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Smothered Green Chile Bean Burrito

Ingredients (4 burritos)

Bean Filling

• 2 cups refried pinto beans (or whole beans, lightly mashed)
• ½ tsp cumin
• ¼ tsp garlic powder
• Salt to taste
• Optional: ¼ cup diced onion or green onions

Burritos

• 4 large flour tortillas (burrito-size)
• 1½ cups shredded Monterey Jack or pepper jack cheese

Green Chile Sauce

• 2 tbsp butter or oil
• 2 tbsp all-purpose flour
• 2 cups chicken or vegetable broth
• 1 cup roasted green chiles, chopped (Hatch or Anaheim)
• ½ tsp cumin
• Salt & white pepper, to taste
• Optional: ¼ cup sour cream or crema for creamier sauce

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Instructions

1. Prepare the bean filling

1. Warm beans in a saucepan over medium-low heat.
2. Stir in cumin, garlic powder, salt, and onion if using. Keep warm.

2. Make green chile sauce

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook 1 minute (do not brown).
3. Slowly whisk in broth until smooth.
4. Add green chiles, cumin, salt, and pepper.
5. Simmer 8–10 minutes until slightly thickened.
6. (Optional) Stir in sour cream off heat.

3. Assemble burritos

1. Warm tortillas until soft.
2. Spoon beans down the center of each tortilla.
3. Sprinkle with some cheese.
4. Roll tightly and place seam-side down in a baking dish.

4. Smother & bake

1. Pour green chile sauce generously over burritos.
2. Top with remaining cheese.
3. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and melted.

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Serve With

• Mexican rice
• Shredded lettuce
• Pico de gallo
• Sour cream or avocado slices

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Variations & Tips

• Add-ins: Rice, sautéed onions, or green chile–seasoned potatoes
• Vegan: Use plant-based butter, veggie broth, and vegan cheese
• Spicy: Add diced jalapeños or hot Hatch chiles
• Low-carb: Use low-carb tortillas or serve beans and sauce in a bowl

If you want, I can also make a Colorado-style green chile burrito, a smothered breakfast version, or a slow cooker green chile sauce.