Is it me or has this been the longest week of all time? I always look forward to short weeks at work and they always end up being the longest, most painful ones. My assumption that the kiddies would be tired all week was the wrong one, they missed one another and have been chatting all week to catch up. This girl is very much looking forward to the weekend to recharge her batteries.
Of course, one thing that can always cheer me up is a Mexican meal. It should not be a surprise that we have Mexican once a week and that each week I stock up on avocados at the grocery store. I actually made these burritos prior to the holiday and I am very much looking forward to making them again soon. They can be made with ground beef or if you are one of the millions of people on a New Year’s diet–then you can swap that out for ground turkey or chicken. An added bonus is that they come together in no time.
The burritos are loaded with flavor and spices, add in some more punch from the beans, and you got yourself one amazing meal. And the sour-cream poblano sauce…to die for. My love for sour cream has increased ten-fold with this sauce. The leftovers reheated wonderfully and I bet that these would freeze up nicely for quick go-to dinners. What are you waiting for? These won’t ruin that new diet after all.
Beef and Black Bean Baked Burritos with Sour Cream-Poblano Sauce
For the burritos:
1 Tbsp. canola oil
1 large onion, diced
1 lb. ground beef, ground chicken, or ground turkey
3 cloves garlic, minced
1 Tbsp. tomato paste
1 can black beans, drained and rinsed
1/4 cup water or 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 or cheddar cheese
4-10 whole wheat tortillas, depending on size
Spray cooking oil
For the sauce:
2 poblano peppers
2 Tbsp. butter
1 serano or jalapeno pepper (optional)
2 Tbsp. flour
2/3 cup chicken broth, room temperature
1/2 cup sour cream (light is fine)
What you’ll do:
Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking spray, set pan aside.
In the meantime, heat a large skillet over medium heat, and then add the oil. When the oil is hot, add the onions and cook for 3-5 minutes or until they soften slightly. Place the ground beef in the pan and cook, breaking up any clumps until meat is no longer pink. Drain excess fat from the pan.
Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds. Add in the drained beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and 1 tsp. of salt. Reduce heat and simmer until most of the liquid has been absorbed, about 5-10 minutes.
Place 2-4 Tbsp. of cheese at the end of each tortilla, this will depend on what size you have chosen to use. Spoon some of the beef and bean mixture over the top (I used about 1/4 cup). Fold the burritos, I watched this video to help me. Place seam-side down on a baking sheet, and spray with cooking oil. Bake in pre-heated oven for about 20 minutes, until tortillas are golden brown and crispy.
While the burritos are baking, make the sauce. Place the poblano directly over a gas burner. Using tongs to rotate the pepper, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap, until cool enough to handle. Peel the poblano, remove the stem and seeds, and dice it.
Heat a sauce pan over medium heat, and add the butter. Saute the jalapeno for about a minute, and then stir in the flour, stirring constantly for about 1 minute. With a whisk in hand, 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.
Source: Elly Says Opa!