A homemade take on Red’s burritos: Rancho Gordo pinto beans, melty Costco Mexican blend cheese, red onion, and Hatch green chile cream, rolled tight and crisped golden. Air fryer and freezer-friendly.
“You want a bean and cheese?” is a standard question around our home. My son and I love Red’s frozen burritos, especially crisped in the air fryer. They’re quick, crunchy, and satisfying. But since there’s almost always a pot of Rancho Gordo beans simmering in the kitchen, I thought—why not make our own version? (I’ve used the same pintos in my Shin Ramen Black Banger recipe, proof that these beans can swing from comfort burrito to ramen remix.)
This is it: creamy pintos, melty Costco Mexican blend cheese, crunchy red onion, and Hatch green chile cream, all rolled tight and crisped until golden. Finished with a drizzle of Cholula hot sauce, it has the same comfort as Red’s—but elevated with real flavor and the right touch of restraint.
🌯 Pinto Bean & Cheese Burritos with Hatch Green Chile Cream
½ cup Mexican crema (or sour cream + splash lime juice)
¼ cup mayo
1 clove roasted garlic, made into a paste with the side of your knife
Juice of ½ lime
Salt & black pepper to taste
Blend until smooth. Chill before using.
Method
Mash about half the beans, leaving the rest whole. Season with smoked paprika, cumin, or chile powder if desired.
Warm tortillas in a skillet until pliable.
Assemble: sprinkle cheese on tortilla, add beans, top with more cheese, then onion, pickled jalapenos and Hatch cream.
Roll snug, folding sides in, seam-side down.
Crisp in air fryer at 350°F for 15 minutes, flipping once.
Drizzle with Cholula and serve hot with extra sour cream on the side, if desired.
A Note on Restraint
This burrito is about restraint, its not Chipotle burrito. Don’t overload it. The bean filling should equal the thickness of the tortilla walls once it’s rolled. That balance gives you the perfect mouth feel—creamy filling wrapped in crispy tortilla. It should fold cleanly, edges tucked, with no filling spilling out. Less is more.
Freezer-Friendly Burritos
Part of the charm of Red’s is convenience—you pull one from the freezer, toss it in the air fryer, and a few minutes later you’ve got a hot, crispy burrito. This version works the same way.
To Freeze:
Assemble the burritos as directed, but don’t crisp them yet.
Wrap each one tightly in Saran Wrap, then place into a zip-top freezer bag.
Store for up to 2 months.
To Reheat (from frozen):
Air fryer (closest to Red’s): 350°F for 18 minutes, flipping once halfway through.
Oven: 375°F for 20 minutes, foil on. Remove foil at the end for a crispy finish.
Skillet: Thaw overnight, then crisp in a lightly oiled skillet until golden.
The payoff: a freezer stash of burritos with all the convenience of Red’s, but with Rancho Gordo beans, Hatch green chile cream, and that perfect less-is-more balance.
Optional Add-Ins & Variations
Mushroom Upgrade: Add 1–2 king oyster mushrooms, sliced into strips and sautéed golden with garlic, salt & pepper.
Veggie Boost: Add sautéed zucchini, bell peppers, or onions.
Extra Heat: Toss in a Serrano, Vaquero chile powder, or a smoky salsa drizzle.
Cheesy Hit: Mix Cotija or Pecorino Romano into the beans before rolling.
Fresh Lift: Top with cilantro or a squeeze of lime at serving.
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Made with Bullet