Smothered Burritos

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  • Flour Tortillas (see below)
  • Refried beans
  • Chili Verde (see below)
  • Mozzarella cheese and/or Cheddar cheese and/or Monterey jack cheese, all grated

Flour Tortillas

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon shortening
  • 1 to 1 1/2 cups warm water

Chile Verde

  • 3 cups diced, roasted and peeled Anaheim peppers or 1 (28 ounce) can whole green chiles, chopped
  • 2 cups water
  • 2 pounds diced lean pork or diced lean or ground beef
  • 1 tablespoon shortening
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper


  1. Burritos: Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot.
  2. Add about 3/4 cup refried beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired.
  3. Zap in the microwave until cheese is melted.
  4. Flour Tortillas: Mix flour, baking soda, salt and shortening with hands until thoroughly combined. Add enough warm water to make a manageable dough (easy to roll). Pinch off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-inch thick.
  5. Put on heated 300 degrees F grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough.
  6. Tortillas may be frozen. Stack between sheets of waxed paper.
  7. Chili Verde: Roast Anaheim peppers in a 350 degree F oven for about 15 minutes; turn and roast an additional 15 minutes. Remove from oven; cool. (The peppers may be frozen at this point.)
  8. To peel roasted Anaheim chiles, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside.
  9. In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked.
  10. Add flour, garlic salt and pepper, blending well.
  11. Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer for 10 minutes.

Yield: 24

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