Tex-Mex · 30 min
Smothered Cheesy Bean Burrito with Enchilada Sauce & Lime Crema
- 30 min
- 2–6 servings
- 673 kcal / serving
A burrito filled with pinto beans and cheese, baked with an enchilada sauce and a lime crema. The result is creamy, tangy, and comforting for a weeknight dinner that comes together quickly.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ headbutter (Boston) lettuce
- ⅓ (8 oz) blockcheddar cheese
- 4 fl ozchicken or vegetable broth
- ½ small bunchgreen onions (scallions)
- 2large flour tortillas
- ½lime
- 1 (15 oz) canpinto beans
- ¼ cupplain Greek yogurt
- 1shallot
- 1tomato
- 1 (8 oz) cantomato sauce
- tomatoes
- yellow onion
- limes
From the pantry: all-purpose flour, chili powder, cinnamon, ground, cumin, ground, extra virgin olive oil, garlic powder, oregano, dried, salt
Cookware
baking dish · can opener · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ headbutter (Boston) lettuce
- ½ small bunchgreen onions (scallions)
- ½lime
- 1shallot
- 1tomato
- tomatoes
- yellow onion
- limes
Dairy, eggs & chilled
- ⅓ (8 oz) blockcheddar cheese
- ¼ cupplain Greek yogurt
Bakery & bread
- 2large flour tortillas
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- 1 (15 oz) canpinto beans
- 1 (8 oz) cantomato sauce
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | ½ head | 1 head | 1 ½ heads |
| cheddar cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| large flour tortillas | 2 | 4 | 6 |
| lime | ½ | 1 | |
| pinto beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| shallot | 1 | ||
| tomato | 1 | 2 | 3 |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| yellow onion | ½ medium | 1 medium | |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 350°F. Lightly oil a baking dish and set it aside.
- Grate the cheddar and reserve half for topping; mix the other half into the bean filling.
- Rinse and drain the beans, then combine them with the reserved cheese and spices in a bowl to form the filling.
- Divide the filling onto the centers of the tortillas, roll tightly, and place seam-side down in the baking dish so they do not touch.
- Bake the burritos for about 10 minutes until the edges are crisp and warm through.
- Meanwhile, start a medium saucepan over medium-high heat; mince the shallot.
- Cook the shallot in oil until softened, then whisk in flour and spices for about 30–60 seconds to bloom them, then gradually whisk in tomato sauce and broth; simmer a few minutes until it thickens a bit, then cover and set aside.
- Pour the enchilada sauce over the burritos, sprinkle with the remaining cheese, and bake 8–10 minutes until bubbly and cheese melts. Remove from oven, using the reserved bowl for lime crema later.
- Prepare lime crema by juicing the lime into the reserved bowl, whisking in yogurt and salt until smooth; set aside.
- Wash and dry the lettuce, then cut into thin shreds along with the tomato and green onions; combine on a plate for topping.
- Serve the burritos with a drizzle of lime crema and a sprinkle of lettuce, tomato, and green onions on top.
Two tips
- Prep the lime crema up to a day ahead and keep chilled for quick assembly.
- Leftover burritos can be reheated in the oven or a skillet; serve with extra lime crema or a quick salad on the side.
Nutrition per serving
- Calories
- 673 kcal
- Protein
- 32 g
- Carbs
- 79 g
- Fat
- 28 g
- Fiber
- 14 g
- Sodium
- 998 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.