Three Way Red Chile, Green Chill & Beans Burro Recipe

Warm the large flour tortillas in a dry skillet over medium heat for 15-30 seconds per side until pliable.

Arrange bowls or small plates with the shredded cheese, chopped onion, cilantro, and sour cream for easy topping and assembly.

In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves; sauté until translucent, about 3-4 minutes.

Stir in 1 teaspoon ground cumin and 0.25 teaspoon chili powder; cook 30 seconds until fragrant.

Pour in 1 cup red chile sauce; simmer 8-10 minutes, stirring occasionally, until slightly thickened. Season with salt to taste if desired.

In another skillet, heat 1 tablespoon oil over medium heat. Sauté 0.5 cup onion and 2 garlic cloves until translucent.

Add 1 cup green chile sauce and 1 cup roasted green chiles; simmer 6-8 minutes to blend flavors. Season with salt to taste if desired.

In a pot, warm 2 cups cooked pinto beans until heated through. If you like a looser texture, mash lightly with a fork to create some texture.

Season beans with a pinch of cumin and adjust with water if too thick; simmer 2-3 minutes to combine flavors.

To assemble, lay a warm tortilla flat. Spoon a line of red chile filling in the center, then add a line of green chile filling, and top with a generous scoop of beans filling.

Sprinkle with shredded cheese, onion, and cilantro. Add a dollop of sour cream if desired.

Roll the tortilla tightly from one end to the other, folding in the sides to enclose the fillings.

Serve with lime wedges and extra cilantro as garnish.