Beef and Bean Burritos with Hatch Chiles Recipe

Beef and Bean Burritos are a favorite of our grand kids, who actually like a little spice in their food!  This recipe is very easy to make and so delicious.  Recipe also make enough for more than one meal, so keep a batch ready in the freezer.  Makes for a great family dinner.  In our home, burritos are a standard when it comes to quick mid-day meals, weekends on the run, or any other time that we need something to fix in a hurry.

I used mild Hatch Chiles in this beef and bean burritos recipe, roasted in September and frozen for use until they are available again.  Hatch Chile Peppers are available fresh for a short time in well-stocked local markets from late August to early September.  Because of their short season, I roast them for storage in the freezer throughout the year.  Learn how to prepare Hatch Chiles.

This tasty Burritos recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Beef and Bean Burrito covered in cheese and served with vegetables one a white plate

More great Ground Beef (Hamburger) Recipes and lots of Southwest-Style Recipes.

Beef and Bean Burritos with Hatch Chiles Recipe:
Prep Time
30 mins
Total Time
30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Beef and Bean Burritos with Hatch Chiles Recipe
Servings: 4 servings
  • 2 tablespoons vegetable oil
  • 1/2 medium white onion, chopped
  • 1 small leek (tough green part of stalk removed and discarded), cleaned and thinly-sliced
  • 4 cloves garlic, chopped
  • 1 1/2 pounds ground sirloin (lean hamburger)
  • Salt and freshly ground pepper to taste
  • Cumin, Oregano, and Chili Powder, to taste
  • 1 Hatch Chile Pepper, roasted, chopped*
  • 1 (7-ounce) can of Enchilada Sauce (reserve remaining 1/2 can to drizzle over rolled burritos before baking)
  • Flour tortillas
  • Cilantro leaves for garnish
  • Cheddar cheese, grated, for garnish
Refried Bean Mixture:
Burrito Instructions:
  1. In a large saute pan or frying pan over medium-high heat, heat the vegetable oil.  Add the onion and leek; cook until fragrant.  Add garlic and cook 1 minute more.  Add ground sirloin and saute until brown.  Add salt, pepper, cumin, oregano, and chili powder to taste.  Add the Hatch Chile pepper and 1/2 can Enchilada Sauce; stir mixture well.  Turn heat to medium low and gently simmer until the meat has absorbed all the sauce.

    beef sauce cooking
  2. Prepare Refried Bean Mixture (see recipe below).

  3. When ready to serve, heat the flour tortillas in the microwave for 1 minute.  Spread each warm tortilla with some prepared Refried Bean Mixture and then some prepared Beef Mixture.  Roll the prepared tortillas up enchilada style and place on microwave-safe serving dish.

  4. Drizzle remaining 1/2 can Enchilada Sauce over the top and sprinkle with the grated cheddar cheese.  Microwave until cheese is melted and the burritos are hot. Garnish with fresh cilantro leaves, and more Enchilada Sauce, if desired.

  5. Optional garnishes: sour cream, salsa, and/or pico de gallo

  6. Serve immediately.

  7. Makes 4 servings.

Refried Bean Mixture Instructions:
  1. In a saucepan, heat 1 tablespoon vegetable oil.  Add red onion and saute until fragrant.  Add garlic and saute 1 minute more.  Add refried beans, Hatch chile pepper, bacon, and hot sauce.  Mix well and gently heat on low for approximately 20 minutes.

Recipe Notes

* Learn how to prepare and use the Hatch Chile Peppers.  If you do not have a Hatch Chile Pepper, you may substitute your favorite chile peppers.


Chile Peppers    Southwest Beef Recipes   

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