Smothered Chile Colorado Burritos

Saucy, cheesy smothered chile colorado burritos made in 30 minutes. The sauce is so good you’ll want to eat it straight from the pan.

Smothered Chile Colorado Burritos

When I was a kid my favorite food in the world was a bean and cheese burrito. Mom used to keep them stocked in the freezer 24-7, 365 days a year just to feed my addiction. She also said almost daily, “you eat so many burritos, you’re going to turn into a burrito” which, as a 9 year old, I thought would be just about the coolest thing in the world.

Sadly, many years later, I’m still human.

Smothered Chile Colorado Burritos

Thankfully, I eventually learned how to make my own non-frozen-store-bought burritos (cause that’s rocket science, obviously….) and now I’m obsessed with a new variety of burrito —> The super cheesy smothered colorado chile variety. Mmmmmm.

Smothered Chile Colorado Burritos

The sauce for these burritos is so insanely good, I literally couldn’t stop eating it straight from the pan. Frankly it’s a miracle that any of the stuff actually made it into the tortillas. But it did! And I am so glad that it did because the whole cheesy saucy smothered part takes it all to the next level of YUM.

Smothered Chile Colorado Burritos

4.0 from 2 reviews
Smothered Chile Colorado Burritos
Prep time
Cook time
Total time
Saucy, cheesy smothered chile colorado burritos made in 30 minutes. The sauce is so good you'll want to eat it straight from the pan.
Recipe type: Main Dish
Serves: 4
  • 2 pounds flank steak or similar beef, cut into 1 inch pieces
  • 2 10-ounce cans mild or medium red enchilada sauce
  • 2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce, found near the canned jalapeños)
  • 1 anaheim pepper, diced
  • 1 15-ounce diced green chiles
  • 2 teaspoons minced garlic
  • 1½ teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 tablespoon cold water + 2 tablespoons corn starch
  • 1 can black beans, drained and rinsed
  • 4 burrito-sized flour tortillas
  • 1 cup shredded Mexican-style cheese
  1. Saute beef in a large sauce pan over medium heat until tender.
  2. Add enchilada sauce and next 8 ingredients (through cumin) to the pan. Whisk together water and corn starch in a small bowl, add to pan and stir. Reduce heat to a simmer, cover and cook for another 15 minutes.
  3. Add black beans and a generous amount of beef mixture to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish. Top with additional sauce from the beef mixture and sprinkle shredded cheese on top. Bake at 400 for 10 minutes until cheese is bubbly, then serve.

Filed In

Share The Post

Leave a Reply

Your email address will not be published. Required fields are marked *



That sauce looks insanely tasty! Can’t beat delicious and fast recipes.

This looks so, so good!!!!

Beautiful photos, Tiffany. I am new to your site and loving it. I can’t wait to look at all your recipes.

    Thanks Kathleen! I hope you find some recipes you like! 🙂

Get in my belly! Pinned!

So sorry you never turned into a burrito, haha. This recipe is definitely being added to my monthly meal plan. Sooo yummy!

I used to love bean and cheese burritos as a kid too (and still do!) But these look fabulous!

    Bean and cheese burritos never get old – they’re a classic!

I’ve had a seriously hankering for Mexican food lately…and this totally is making me want a giant smothered burrito! This looks absolutely delicious. Love all the goodness stuffed inside and all smothered in sauce and cheese…too good. Pinned!

These burritos are packed with goodness! Looks crazy delicious!

Saving this recipe to try later!! Looks so delicious!

Oh god these burritos look incredible.. all THAT sauce and cheese WOW! Craving one to devour right now.. pinned!

Just finished making and eating Burritos – FANTASTIC – tried to copy it exactly and it was so tasty my husband went back for 3rds -hmmm maybe too good. I’m so in love with this, I love a good messy, smothered burrito, my husband will go crazy for this too! cant wait to try it!

    Yayyyyyyy,I love meeting fellow messy smothered burrito lovers! 🙂 🙂

This definitely looks delicious! With this ingredient: 1 15-ounce diced green chiles — I wondered if perhaps you meant a can of chopped tomatoes with diced green chiles?

    Nope, this recipe calls for just diced green chiles. 🙂

These look delicious. Just wondering how spicy these are? My family is more on the “mild” side .. .

    Hi! I think these are definitely okay for non-spice-lovers, not too spicy at all!

Made this a few days ago and it was absolutely delicious!! I did tweak it a bit by using one chopped adobo chili instead of an anaheim pepper. It definitely made it a bit spicier but the flavor is out of this world. Thank you so much for the recipe!

I know this recipe was posted a while ago, but I just found this recipe through Pinterest and made it EXACTLY as stated and it was DELICIOUS! Will make again and again. My husband will be glad about that because he loved it too! Just wanted to let you know. 🙂 Thank you for the recipe! Wonderful pictures by the way.

    So glad you enjoyed it Ashley! Isn’t that sauce just addicting?! Now I’m going to have to put it on my dinner rotation this week cause you’ve got me craving it ha!

I’m definitely making these SOON — like probably tomorrow; I even have everything on hand! But first I want to ask about the chiles — I’ve never seen a 15 oz. can of diced green chiles; can you tell me what brand you used? I have a relatively large (in terms of diced green chile can sizes) can from Walmart, and it’s only 7 oz. Of course I could use 2 of these . . . but that’s a whopping amount of diced green chiles! Just double checking to make sure I’m understanding correctly the ingredient you call for.

This my first time on your site, and I’ll definitely be back. Thanks for the many appetizing recipes!

    Hi Norma – one 7 ounce can will work great!

OMG!!! I made these tonight and they were fantastic. The sauce was exactly what I have been searching for. I will use the recipe for enchiIladas. Better than any Mexican restaurant . Thank you.

    This sauce really is one of my favorite things in this world, I could eat it straight from the pan with a spoon! Over enchiladas is GENIUS!!

      What brand of enchilada sauce do you use? there’s so many.

I’ve been trying many of your recipes and my family has been happy with all of them. As a note: they found the steak too dry the first time that I tried this recipe, so I thought I would try again. I cooked it in the slow cooker on high for about 4 hours on high, then used about 2/3 inside the burritos and the last 1/3 of the mixture outside to smother. Beans & steak infused with the taste and no need for a thickener! My family liked it a lot more and now it’s on the rotation. Thank you!

These were heaven on a plate! Thank you so much for this recipe. I never wanted dinner to end!

    Isn’t that flavor outstanding??? I have a hard time not just eating the whole pan of sauce I love it so much – so glad you liked these too Amanda!

Can you use ground turkey or chicken in this. We don’t eat red meats. Let me know. Thanks

I love this chili recipe. I’ve used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don’t want to steal your credit)!

I was just curious, is that the correct ratio of water and corn starch? In my experience, when making a corn starch slurry, it’s usually a 1:1 ratio or 2:1 ratio, water to cornstarch.

    I found the stated ratio of cornstarch and water to be “off”. 1 TBS water to 2 TBS cornstarch just became a big, dry clump and a whisk or fork would not work. I added a bit more water to be able to stir the mixture.

If one is going to go to all this trouble, why not make homemade enchilada sauce? NO it has no tomatoes if it is traditional.

    This sauce isn’t really like enchilada sauce in my opinion – I love it as written! The flavor is spot on and not hard to make at all! 🙂

Oh, my gosh! I just made this for lunch and they were amazing! When you said you’ll want to eat the sauce by itself you were so right! Definitely one of my new all time favorites and have shared this page with my friends! ❤️


I am planning to do this dish. However, I was curious about nutrition facts. Do you know how many calories / proteins this dish has?


This is a really delicious recipe! It did take me longer than a total of 30 minutes to make it and I am wondering if the ratio of cornstarch and water is a typo? When combined they turned into a dry, un-stirrable clump. Had to add a small amount of water to combine the two ingredients. Third time making this recipe and used top round steak instead of flank and it is much more tender. All in all a keeper!!