Green Chile Bean and Cheese Burrito
Burrito
- 16 oz refried beans
- 1 15 oz can pinto beans (drained and rinsed)
- 16 oz Mexican blend cheese
- 12 oz hatch green chiles (jarred or canned, drained)
- 1 tsp cumin
- 1 tsp coriander
- ¼ tsp cayenne
- Kosher salt (to taste)
- 5 10" flour tortillas (or make my homemade flour tortillas!)
Recommended with:
Creamy Green Chile Sauce
- 4 oz hatch green chiles (jarred or canned, drained)
- ½ cup Greek yogurt (whole milk)
- ½ cup mayo (I like Kewpie)
- 1 tsp minced garlic
- Kosher salt (to taste)
or
- Chipotle Crema
- Preheat the oven to 375°F and arrange a rack in the center.
- Make the filling. To a large bowl, add the refried beans, pinto beans, hatch chiles, half of the cheese, the seasonings and a big pinch of salt and mix until everything is well distributed. Taste and add more salt if needed.
- Make your burritos. Divide the remaining cheese into four piles and set aside. To the center, bottom-third of a tortilla, add a quarter of one of your cheese piles in a straight line, leaving a couple inches free on either side. Spoon a quarter of the filling onto your line of cheese, making sure it’s even thickness all the way across. Then sprinkle the rest of your cheese pile on the top and sides of your filling, pressing the cheese into the filling slightly to help it stick. Roll your burrito by folding the sides in, then tightly wrapping the bottom of the tortilla around the filling, bringing in the sides as you finish rolling. Repeat for remaining burritos. Wrap each burrito tightly in parchment (or foil), then lay on a baking sheet, seam-side down and bake for 30 minutes.
- Make the sauce. While the burritos are baking, make your sauce by adding all ingredients to a medium bowl and whisking to combine. Taste and add more salt if needed.
- Cool and eat. Remove the burritos from the oven and let rest for at least 10 minutes before eating – they’ll be really hot! Serve with the sauce and enjoy!
- Nutritional info …
- Is for Mission burrito-size tortillas. See nutritional info for my homemade tortillas if you want to go that route!
- Accounts for 9oz cooked, dried pinto beans (the dry weight in a 15oz can)
- Does NOT include the green chile sauce (if split into 5 servings, would be ~190 cals, 2g protein per serving)
Micronutrient Highlights
81% calcium, 79% phosphorus, 61% selenium, 52% zinc, 43% vitamin B2, 42% vitamin B12, 32% copper, 30% iron, 24% magnesium, 21% vitamin A
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