Chili Cheese Burrito

This Chili Burrito Recipe is an oh-so easy fix for lunch or a quick dinner. The burrito is simply filled with a combination of beans and cheese and topped with left over chile con carne. Don't forget that dollop of sour cream.

Course Mexican

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 557kcal

Author Lea Ann Brown

Ingredients

For the Filling:
15 ounce pinto beans canned, undrained
15 ounce red kidney beans canned, undrained
1 teaspoon bacon grease lard or Crisco
2 cups Cheddar Cheese shredded, or Monterey Jack, Cheddar Jack. or Muenster cheese.
2 cups Chile Leftover or canned

Instructions

Heat lard, oil or bacon grease in a large skillet over medium high heat. Once the lard is melted and hot, add the canned beans. Use a potato masher to rough smash them as they cook. Add the grated cheese then mix together until cheese is melted.
Warm flour tortillas in a microwave oven for about 15 seconds, or just long enough to render them soft and warm. Lay the tortillas flat and add a spoonful of the bean and cheese mixture to each tortilla.
Top with a spoonful of cooked rice.
Roll the tortillas and then top with hot chili. Garnish with sour cream, avocado and chopped cilantro.

Notes

Tips for Success

I highly urge you to top those chili burritos with a spoon full of sour cream and better yet Mexican Crema. Mexican crema is a thinner product than our American sour cream and a bit tangier. That little addition of creaminess is a great compliment to the burrito.
Rice: This is a great way to use leftover rice, or make a quick batch of minute rice for a quick fix burrito.
Additional Toppings: Fresh chopped or sliced avocado is a perfect topping, as is a dollop of homemade guacamole. Try chopped fresh onions. Pico de gallo would work well here. And we love fresh sliced jalapeno peppers on about anything.
Cheese: Any type of good melting cheese will work. Try Pepper Jack, Monterey Jack or Muenster cheese.

Nutrition