Smothered Burrito
A fully loaded, sauce-drenched burrito that combines rich flavors and comforting textures for a meal that satisfies any appetite.
Ingredients
For the Burrito Filling
- 1.5 lbs 1½ lbs (680g) cooked protein (see options below) Use seasoned ground beef, shredded chicken, carnitas, ground turkey, or black beans with vegetables.
- 2 cups 2 cups cooked Spanish rice or cilantro lime rice
- 1 can 1 can (15 oz) refried beans or black beans, drained and rinsed
- 1 cup 1 cup (100g) shredded Mexican cheese blend
- 0.5 cup ½ cup sour cream
- 0.25 cup ¼ cup fresh cilantro, chopped
- 4 large 4 large flour tortillas (burrito size, 12-inch)
For the Smothering Sauce
- 3 tablespoons 3 tablespoons olive oil
- 3 tablespoons 3 tablespoons all-purpose flour
- 3 tablespoons 3 tablespoons chili powder
- 1 teaspoon 1 teaspoon ground cumin
- 0.5 teaspoon ½ teaspoon garlic powder
- 0.25 teaspoon ¼ teaspoon dried oregano
- 1 pinch Pinch of salt
- 2 cups 2 cups (480ml) chicken or vegetable broth
- 1 can 1 can (6 oz) tomato paste
- 1 tablespoon 1 tablespoon apple cider vinegar
For the Topping
- 2 cups 2 cups (200g) shredded Mexican cheese blend
- 0.5 cup ½ cup (50g) shredded cheddar cheese
- 0.25 cup ¼ cup green onions, sliced
- 0.25 cup ¼ cup fresh cilantro, chopped
- Sour cream for serving
- Diced avocado or guacamole
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Add the chili powder, cumin, garlic powder, oregano, and salt. Cook for another 30 seconds until fragrant.
- Gradually whisk in the broth, ensuring no lumps form. Stir in the tomato paste and apple cider vinegar, whisking until smooth. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat.
- Ensure your protein is seasoned, your rice is warm, and your beans are ready for assembly.
Assembly
- Lay a tortilla flat and fill with about ½ cup rice, ⅓ cup protein, ¼ cup beans, a sprinkle of cheese, a dollop of sour cream, and cilantro.
- Roll the burrito tightly from the bottom, folding in the sides to secure the filling. Place seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas.
- Pour the warm sauce evenly over all the burritos, ensuring they are completely covered. Sprinkle with the Mexican cheese blend and cheddar cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes, then top with green onions and cilantro. Serve with extra sour cream and diced avocado on the side.
Notes
These burritos can be made-ahead and stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven for a great texture.