Here is a Smothered Bean Burrito with Pork Green Chile recipe with proper headings and a restaurant-style finish. This is a hearty, flavorful dish inspired by classic Colorado-New Mexico smothered burritos.

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Smothered Bean Burrito with Pork Green Chile

Ingredients (Serves 4)

For the Pork Green Chile

• 1 lb diced pork shoulder or pork loin
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 (4 oz) cans diced green chiles
• 1–2 jalapeños, diced (optional for heat)
• 1 (10 oz) can Rotel or diced tomatoes with green chiles
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons flour (for thickening)
• 2 tablespoons water (to make a slurry)

For the Burritos

• 4 large flour tortillas
• 2 cups refried beans
• 1 ½ cups cooked rice (optional)
• 1 ½ cups shredded cheddar or Monterey Jack cheese
• ½ cup diced onion (optional)

For Topping

• Extra shredded cheese
• Sour cream
• Chopped cilantro or green onions

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Instructions

1. Make the Pork Green Chile

1. Heat oil in a pot over medium heat.
2. Add diced pork and sear until lightly browned.
3. Add onion and cook until softened, about 4 minutes.
4. Stir in garlic and cook 30 seconds.
5. Add green chiles, jalapeños (if using), Rotel, cumin, oregano, salt, and pepper.
6. Pour in chicken broth and bring to a boil.
7. Reduce to a simmer and cook 35–45 minutes, or until pork is tender.
8. Mix flour and water to make a slurry, then stir it into the chile.
9. Simmer another 5–10 minutes until thickened.

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2. Prepare the Burritos

1. Warm the tortillas so they are soft and pliable.
2. Spread a generous layer of refried beans down the center of each tortilla.
3. Add cooked rice if using.
4. Sprinkle with shredded cheese and diced onion.
5. Roll into burritos by folding in the sides and rolling tightly.

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3. Smother the Burritos

1. Preheat oven to 375°F (190°C).
2. Place burritos seam-side down in a baking dish.
3. Pour pork green chile generously over the top.
4. Add shredded cheese on top.
5. Bake for 10–12 minutes, or until cheese is melted and bubbly.

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4. Serve

• Top with sour cream and cilantro or green onions.
• Serve extra pork green chile on the side.

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Tips

• For spicier sauce, add roasted Hatch green chiles or more jalapeños.
• To make the chile thicker, simmer uncovered longer or add an extra teaspoon of flour slurry.
• Make ahead: Pork chile stores well for 3–4 days and freezes beautifully.
• For a smokier flavor, add a small pinch of smoked paprika.

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If you want, I can also provide:

• A slow cooker pork green chile version
• A smothered chicken burrito
• A vegetarian smothered bean burrito