Meatloaf Burritos with Hatch Green Chile
These Hatch Green Chile Meatloaf Burritos transform leftover Mexican meatloaf into an entirely new meal. Smoky chipotle-seasoned meat, roasted Hatch chiles, black beans, and avocado come together in a hearty burrito that’s every bit as satisfying as the original meatloaf.
👩🏻🍳 Tamara Talks – About Leftover Meatloaf Burritos with Hatch Chile
Looking for a creative way to use leftover meatloaf? These Meatloaf Burritos with Hatch Green Chile transform yesterday’s dinner into today’s crave-worthy meal. Crumbled Mexican meatloaf is combined with roasted Hatch green chiles, refried black beans, avocado, and cotija cheese, is layered in a soft flour tortilla. The smoky chipotle flavors in the meatloaf complement the earthy, slightly sweet heat of the Hatch chiles, making every bite a delicious blend of comfort food and Southwestern flavor.
When Mark and I first moved our young family to Las Cruces, New Mexico, we were not familiar with Hatch green chiles. It didn’t take long to become a favorite food. While none of us still live in New Mexico, all of the Andersen clan do our best to obtain the freshly roasted flavorful pods. There is no substitute IMHO.😄
In 1994, we had the pleasure of trying a little lunch counter at the county courthouse after new friends highly recommended it. It did not disappoint. We both had the meatloaf burritos with a whole Hatch green chile. I clearly remember the Mexican flavors of the meatloaf, and the amazing Hatch green chile. Of course her tortillas were freshly made!
Thirty-two years later, I decided I needed to recreate those meatloaf burritos in my own kitchen, and this meatloaf burritos with Hatch chile recipe is the delicious result.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊
🫘Easy Refried Black Beans Instructions
This is an exceptionally easy way to make refried black beans for these burritos!
🔪 Step-By-Step Instructions
- Mis en place – Mis en place is the fancy phrase for food preparation. Your meatloaf should be cut in chunks and re-heated. Your refried black beans should be warm/hot. Your cheese should be grated, and avocado sliced. I usually warm my salsa if it’s been in the refrigerator. Prepare any additional garnishes.
- Heat the tortilla – I like to use a cast iron comal. Cast iron distributes heat evenly. NOTE: Warm each tortillas by your preferred method. I like to warm and assemble one at a time.
- Layering the burritos – Spread black beans on the center third of the tortilla, leaving some space (as shown) for folding. Top with avocado slices. NOTE: I make one burrito at a time, and keep them warm in the oven if necessary.
- Add the warmed meatloaf chunks, cotija cheese, and salsa.
- Finish the burritos – Top all of these yummy ingredients with a full Hatch green chile pepper if possible. If not top with the desired amount of chopped green chile.
- Fold the burrito – Fold the bottom up, followed by the left and right sides. Fold the top down… if you have sufficient room! Enjoy!
❓FAQ
They can work well for meal prep because of the sturdy ingredients – meatloaf, refried beans, and Hatch green chile. Save perishables like avocado or salsa until serving. Keep the salsa separate until serving as it can make the tortilla soggy.
These burritos will keep 3-4 days in the refrigerator. Wrap individually in foil or parchment and store in an airtight container. They will freeze well for 2-3 months for the best quality. Wrap each burrito in parchment, then foil, then a freezer bag or container for all of them.
For the best texture, thaw overnight in the refrigerator (optional). Heat in the oven at 350℉/177℃. Add warmed salsa, avocado, and cheese as desired.
When choosing a salsa for your meatloaf burritos, avoid a restaurant style red chile salsa as it would compete rather than complementing the smokiness of the chipotle-infused meatloaf. A roasted Hatch green chile or roasted tomatillo salsa is ideal. The acidity of the tomatillos will play well with the savory meatloaf. You might enjoy a roasted corn and black bean salsa or a creamy avocado and cilantro salsa.
Making a meatloaf is under-rated. Meatloaf can be a flavorful main dish, as well as the foundation for burritos, tortas, and more. Please feel free to add your own creative ingredients to this meatloaf burritos recipe!
Meatloaf Burritos Recipe
Click to rate!
Equipment
Ingredients
- 4 burrito-size tortillas
- 14 to 16 ounces refried black beans (pinto or mayocoba) - warmed; see Ingredients Notes
- 16 ounces leftover Mexican meatloaf, chunked - gently reheated
- 2 avocados - sliced
- 2 ounces crumbled aged cotija - or grated
- ½ cup salsa - warmed
- 4 roasted Hatch green chiles - peeled, stemmed, seeded
Instructions
- Prepare all ingredients.
- Heat a tortilla by your preferred method. Spread the refried beans on the center third of your tortilla.
- Top with the remaining ingredients. Fold/roll the burritos. Cut in half diagonally, and enjoy!
Notes
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
