Dan always finds the yummy recipes and last night's dinner was NO different! It was super yummy and fairly easy, although there were lots of dishes that I had to clean up afterwards. We have a deal in the kitchen- one of us cooks and the other cleans. By the way, I prefer the cooking part!
We made some pretty big changes to the recipe. Instead of using beef, we actually went meatless and just added some extra peppers and beans - and it was still quite yummy!
Baked Burritos with Sour Cream-Poblano Sauce
- 1 Tbsp. canola oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1 can black beans, drained and rinsed
- 1 green or red pepper
- 1/4 cup beef broth
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1.25 tsp. chili powder
- 1/8 tsp. cayenne
- 1 tsp. brown sugar
- 1 cup shredded Monterey Jack cheese
- 8-10 whole wheat tortillas
- Spray cooking oil
Sour Cream-Poblano Sauce
- 2 poblano peppers
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2/3 cup chicken broth (preferably room temperature)
- 1/2 cup sour cream (light is fine)
Preheat the oven to 400ºF.
To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and garlic and cook for 3-5 minutes until they begin to soften.
Stir in the peppers, tomato paste and cook for 30-60 seconds before adding in the beans. Add the broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste. Reduce heat and simmer until most of the liquid has been absorbed.
Place 2-4 Tbsp. of cheese on each tortilla and then spoon some of the bean mixture over the top. Fold it up like a burrito. Place seam-side down on a baking sheet, and spray each burrito with cooking oil.
Bake for about 20 minutes, until tortillas are golden brown and crispy.
Meanwhile, while the burritos are baking, make the sauce.
Place the poblano directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. (You can also do this in the oven by place the poblanos on a cookie sheet and turning the oven to broil.)
Let them cool until you can work with them. Peel the poblano (I find that using a paper towel and just sliding it down the poblano is the easiest way to do this), remove the stem and seeds, and dice it.
Heat a sauce pan over medium heat, add the butter and then stir in the flour, cooking for an additional minute. Slowly add the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened.
Add the sour cream and warm through. Season to taste with salt and pepper.
Serve the sauce over the baked burritos.
*This recipe was adapted from EllysaysOpa blog, which has many other yummy recipes too!