Beef and Black Bean Baked Burritos with Sour Cream-Poblano Sauce

 

 

 

 

 

 

Beef and Black Bean Baked Burritos with Sour Cream-Poblano Sauce

Baked Burritos
1 Tbsp. canola oil
1 large onion, diced
1 lb. ground beef or sirloin
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, cheddar, or cheese of your preference
4-10 whole wheat tortillas, depending on size (4 for burrito-sized, more for soft taco or fajita sized)
Spray cooking oil
Sour Cream-Poblano Sauce
2 poblano peppers
2 Tbsp. butter
1 serano or jalapeno pepper (optional)
2 Tbsp. flour
2/3 cup chicken broth (preferably room temperature)
1/2 cup sour cream (light is fine)

Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking oil.
To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground beef in the pan and cook, stirring occasionally, until well browned.  (At this point, drain any excess fat if necessary/desired).
Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 tsp.). Reduce heat and simmer until most of the liquid has been absorbed.
Place 2-4 Tbsp. of cheese at the end of each tortilla (depending on size) and then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet, and spray with cooking oil.
Bake for about 20 minutes, until tortillas are golden brown and crispy.
Meanwhile, make the sauce.
Place the poblano directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle.
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, and add the butter. Saute the jalapeno for about a minute (if using), 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.

Source- Ella says Opa