Friday, September 21, 2012
We both loved these baked burritos! I loved that they were super easy and fast to whip up. This recipe also makes quite a bit so it stretched into leftovers easily. Because they are are baked until crispy, the leftovers don't get soggy and they hold up well to the sauce. While poblanos can be spicy, they have a great smoky flavor that I love. By removing the seeds, and pairing them with a cool sour cream sauce, you come away with the flavor of the poblano without burning your mouth off.
The burrito filling is really versatile and you really can throw in anything you like in your burrito. Use ground turkey instead, or pinto beans, throw in some corn, whatever you like!
Crispy Beef & Black Bean Burritos with Sour Cream-Poblano Sauce
1 tablespoon canola oil
1 large onion, diced
1 pound ground beef
3 cloves garlic, minced
1 tablespoon tomato paste
1 can black beans, drained and rinsed
1/4 cup water
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/4 teaspoons chili powder
1/8 teaspoon cayenne
1 teaspoon brown sugar
1 cup shredded Monterey Jack, cheddar, or cheese of your preference
Flour tortillas (I used a package of 12 burrito size)
2 poblano peppers
2 tablespoons butter
1 jalapeno pepper (optional)
2 tablespoons flour
2/3 cup chicken broth (preferably room temperature)
1/2 cup sour cream (light is fine)
Preheat oven to 400º and lightly grease a baking sheet with cooking spray.
Heat a large skillet over medium heat, then add the oil. Once the oil is hot, add the onion and cook for 3-5 minutes or until the onion begins to soften. Add the ground beef and break up with a wooden spoon. Continue cooking until the meat is cooked through, then drain off any fat if necessary. Add the garlic and tomato paste and cook for about a minute. Stir in the beans, water and spices and add salt to taste. Reduce heat to a simmer and cook until most of the liquid has been absorbed.
Place about 2 tablespoons of cheese at the end of each tortilla. Top with a generous amount of the beef and bean mixture. Roll into a burrito by folding the left and right sides in and then rolling away from you. Place the burrito seam-side down on the baking sheet and repeat process with remaining tortillas, cheese and filling. Lightly spray with cooking spray, then bake for about 20 minutes until the tortillas are golden and crisp.
Meanwhile, prepare the sauce. Roast the poblanos, either directly over a gas flame or under the broiler, until the skin is charred. Place in gallon size food storage bag until cool enough to handle. Peel the peppers, remove the stem and seeds and dice.
In a small saucepan set over medium heat, melt the butter. Once butter has melted, whisk in flour and cook for an additional minute, whisking constantly. Slowly whisk in the chicken broth and then add the poblano peppers. Continue to simmer, whisking frequently, until sauce has thickened. Stir in the sour cream and add salt and pepper to taste. Heat through, then spoon sauce over the burritos.
Source: Cook Like a Champion
Posted by Aimee ~ See Aimee Cook at 5:57 PM