Here’s a classic recipe for Beef and Bean Burritos with Red Chile Sauce — hearty, flavorful, and perfect for a family meal.

Beef and Bean Burritos with Red Chile Sauce

Ingredients

For the Burritos

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 (15 oz) can refried beans or black beans, drained
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
4–6 large flour tortillas
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

For the Red Chile Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder (or more for extra heat)
1 cup beef broth or water
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt, to taste

Instructions

Step 1: Cook the Beef

In a skillet over medium heat, cook ground beef until browned.
Add onion and garlic, cooking 3–4 minutes until softened.
Stir in cumin, chili powder, salt, and pepper. Remove from heat.

Step 2: Prepare the Red Chile Sauce

In a small saucepan, heat oil over medium heat.
Stir in flour and cook 1–2 minutes to make a roux.
Add chili powder and stir 30 seconds.
Gradually whisk in beef broth or water until smooth.
Stir in cumin, garlic powder, and salt. Simmer 5–7 minutes until thickened.

Step 3: Assemble the Burritos

Warm tortillas slightly to make them pliable.
Spread a layer of beans down the center of each tortilla.
Add a portion of cooked beef mixture and sprinkle with shredded cheese.
Roll tortillas tightly, folding in the sides to enclose filling.

Step 4: Bake (Optional)

Preheat oven to 350°F (175°C).
Place burritos seam-side down in a baking dish.
Pour red chile sauce over the top and sprinkle with additional cheese if desired.
Bake 15–20 minutes until heated through and cheese is melted.

Step 5: Serve

Serve hot, garnished with sour cream, chopped cilantro, or sliced jalapeños.

Tips

For extra flavor, add a splash of lime juice or chopped green chilies to the beef mixture.
Beans can be mashed or left whole depending on preference.
Leftover burritos can be frozen before baking — just thaw and bake later.
Adjust chili powder in the sauce to control spiciness.

If you want, I can also give a slow-cooker version where the beef, beans, and sauce cook together for a hands-off, deeply flavorful burrito filling.