Red Chile & Beans Burro Recipe

Burros

1. 1

   Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.

2. 2

   Stir in ground cumin, chili powder, and smoked paprika. Cook for about 30 seconds to bloom the spices.

3. 3

   Pour in red chile sauce and sprinkle in 0.5 teaspoon salt. Simmer for 4–6 minutes to meld flavors and slightly reduce the sauce.

4. 4

   Add the pinto beans to the sauce. Mash some of the beans with the spoon to create a thick, hearty mixture. Simmer for 5–7 minutes. Taste and adjust with pepper as needed.

5. 5

   Warm the tortillas in a dry skillet or microwave until pliable, about 30 seconds per side. Keep them warm wrapped in a clean towel.

6. 6

   To assemble, place a portion of the bean mixture onto each tortilla. Top with chopped cilantro, avocado slices, and a squeeze of lime. Roll each tortilla tightly into a burrito.

7. 7

   Optional: For extra sealing and texture, toast the burritos seam-side down in a skillet for 1–2 minutes per side until lightly crisp.

8. 8

   Serve immediately with extra red chile sauce on the side if desired.