Blue Corn Burritos Recipe
Two blue corn tortillas filled with pinto beans, cheddar cheese & onion. Smothered with red or green chile. Avocado may be requested on top as a substitute for cheese. Vegetarian Posole, Pinto Beans, or Spanish Rice added upon request.
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Ingredients
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Burrito Filling
Chile Sauce (Red or Green)
Optional Toppings / Substitutions
Add-on Options (upon request)
Method
Burrito Filling
- 1
Warm and prepare tortillas
Heat a dry skillet over medium heat. Lightly brush both sides of each blue corn tortilla with butter or oil (about 1 tsp for both). Warm tortillas 20–30 seconds per side until pliable and lightly toasted. Keep warm wrapped in a clean towel.
- 2
Prepare filling components
If using canned pinto beans, drain and rinse, then warm in a small saucepan over medium low with a pinch of salt until heated through (about 4–5 minutes). Finely dice onion and grate cheddar. If substituting avocado for cheese, slice avocado just before assembling to prevent browning.
- 3
Assemble burritos: On each warmed tortilla, spread 1/2 cup warmed pinto beans down the center. Top with 1/4 cup shredded cheddar (or 1/4 avocado sliced), and a tablespoon of finely diced onion. If adding extras (posole, rice, or extra beans), place up to 1/2 cup of the chosen add-on on top of the beans, keeping the total filling portion balanced so tortillas can fold.
- 4
Fold burritos: Fold the short edges of the tortilla over the filling, then roll tightly from one long side to the other to make a neat burrito. Place seam-side down on a plate.
Chile Sauce (Red or Green)
- 5
Warm and season sauce
Pour 1 cup chile sauce into a small saucepan and warm over low to medium-low heat, stirring occasionally. If the sauce is too thick, whisk in up to 2 tablespoons vegetable broth or water to reach a pourable consistency. Season with 1/4 tsp salt and 1/8 tsp ground cumin if desired. Keep warm on very low heat.
- 6
Smother burritos: Place the two assembled burritos on a serving plate. Spoon the warmed chile sauce generously over both burritos so they are well covered (use entire cup for a saucy finish).
- 7
Optional finish: If you want the cheese to melt thoroughly under the sauce, after smothering, place the sauced burritos under a broiler for 1–2 minutes or in a 350°F (175°C) oven for 5 minutes, until cheese melts and sauce simmers slightly. Watch closely to avoid burning.
Garnish & Serve
- 8
Top burritos with chopped cilantro, diced tomatoes, and a dollop of sour cream or crema as desired. Serve with lime wedges on the side. If avocado was requested instead of cheese, add sliced avocado on top of the smothered burritos immediately before serving.
- 9
Serve hot. Offer additional pinto beans, vegetarian posole, or Spanish rice on the side or tucked inside burritos upon request.