Ingredients:

  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 2 cups beef broth
  • 8 oz tomato sauce
  • 1 lb lean ground beef (90/10)
  • 0.5 large onion, finely diced
  • 2 cloves garlic, minced
  • 15 oz can refried beans
  • 1 cup cooked Mexican rice
  • 1 tsp salt
  • 4 extra large flour tortillas
  • 2 cups shredded Monterey Jack cheese

Instructions:

  1. Heat 2 tbsp vegetable oil in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until it smells slightly nutty.
  2. Add 3 tbsp chili powder, 1 tsp cumin, and 0.5 tsp garlic powder to the oil mixture.
  3. Gradually whisk in 2 cups beef broth and 8 oz tomato sauce. Bring to a simmer for 10 minutes until the sauce thickens and looks velvety.
  4. In your large skillet, brown 1 lb ground beef with 0.5 diced onion. Cook until the beef is crumbled and no longer pink.
  5. Add 2 cloves minced garlic and 1 tsp salt to the beef. Sauté for 1 minute until the garlic is fragrant. Drain any excess fat.
  6. Mix in 15 oz refried beans and 1 cup cooked Mexican rice with the beef. Heat through until the mixture is steaming and well combined.
  7. Briefly warm your 4 extra large tortillas in the microwave for 20 seconds. Spoon a quarter of the filling into the center of each.
  8. Fold in the sides of the tortilla, then roll tightly from the bottom. Place them seam side down in a lightly greased baking dish.
  9. Pour that rich red sauce over the top of the burritos, ensuring the ends are covered to prevent them from drying out.
  10. Sprinkle 2 cups shredded Monterey Jack over the top. Bake at 375°F for 10 minutes until the cheese is bubbly and golden.