Serves 1
Directions
- 1In a large skillet over medium heat, cook the ground beef until fully browned. Drain excess grease if needed.
- 2Add the chopped onion and garlic. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- 3Season with cumin, chili powder, salt, and black pepper. Stir well to evenly coat the beef.
- 4Transfer the beef mixture to a large bowl and stir in the refried beans until fully combined and creamy. Set aside.
- 5In a blender, combine the green enchilada sauce, cilantro, lime juice, and jalapeño (if using).
- 6Blend until smooth, bright, and fresh-tasting. Set aside.
- 7Lay a flour tortilla flat on a clean surface.
- 8Spoon a generous portion of the beef and bean filling into the center.
- 9Sprinkle with shredded cheese.
- 10Fold in the sides, then roll tightly into a burrito.
- 11Repeat with remaining tortillas.
- 12Preheat oven to 350°F.
- 13Place burritos seam-side down in a baking dish.
- 14Pour the green sauce generously over the burritos, making sure they’re fully covered.
- 15Sprinkle extra cheese on top if desired.
- 16Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
- 17Remove from the oven and serve hot.
- 18Top with sour cream, avocado or guacamole, and extra cilantro if you like.
Ingredients
- 2 lbs ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper, to taste
- 1 can (15 oz) refried beans
- 1 can (28 oz) green enchilada sauce
- 1 cup fresh cilantro, chopped
- 1 Juice of lime
- 1 jalapeño, chopped (optional, for heat)
- 4 large flour tortillas (burrito size)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream, for serving
- Avocado slices or guacamole, for serving
Equipment
large skilletblenderbaking dishoven
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