Make the green chili beef. Preheat your oven to 300° F, and liberally season your beef on all sides with salt. Then, to a large dutch oven or deep, oven-safe skillet set to medium high heat, add the oil. When the oil shimmers, add your beef and press down to help a crust start to form. Once the beef easily comes off the bottom of the pan and is deeply caramelized, turn and repeat on all other sides. Lower the heat to medium, then add the onion, jalapeno, diced green chilies, bone broth, cumin, black pepper and some salt. Bring to a simmer, then cover and put in the oven to braise for 3 hours, basting every hour. After 3 hours, take the lid off, and put back in the oven to cook for another hour. While the beef is cooking, prepare the rest of the things!
Make the beans. To a medium bowl, add all ingredients under “The Beans” and mash with a fork or potato masher until smooth. Taste and add more salt if needed. Refrigerate if it will be left out for more than an hour. When ready to use, heat in a pan or the microwave until warm.
Make the crema. To a blender, add all ingredients and puree until smooth. Refrigerate until ready to eat.
Cheese-ify the beef. When the beef comes out of the oven, remove any visible fat and skim any excess fat off the top, then shred the meat to the size you like and stir everything together. Add the shredded cheeses and stir again until the cheese is completely melted.
Assemble. Add ¼ cup of whipped beans in a line down the center of a warmed tortilla, leaving a couple inches of tortilla free on each side, then repeat with ½ cup of the cheesy green chili beef. Fold the sides inward, then fold the bottom part of the tortilla over the filling and roll, tucking the tortilla under the filling and folding the edges in towards the center as you do. Continue rolling until the burrito is seam-side down. Repeat for the remaining burritos.
Sear and serve. To a large skillet over medium heat, add a spritz of spray oil (adding virtually no extra calories there – I use avocado spray) or a tsp neutral oil of choice. Once the oil shimmers, add a burrito, seam-side down and cook till golden brown and crisp (about :30 to a minute), then flip and repeat on the other side. Repeat with remaining burritos. You can do more than one at a time, depending on how large your pan is. You can keep these warm in a 200°F oven while the rest are cooking. Then serve with the avocado crema and enjoy!