Beef and Bean Baked Burritos with Sour Cream-Poblano Sauce
I’ve lamented before about the lack of good Tex-Mex food outside of Texas. Even though Eric and I only lived there just over six months, we were completely spoiled by all the fabulous Tex-Mex food. Since we rarely eat out at that type of restaurant these days (what’s the use?), I’m always on the hunt for good recipes to satisfy our cravings for it. Thankfully, my friend Elly shares this love of Tex-Mex cuisine and has now given me another recipe to enjoy (here’s my previous favorite, also from her).
This recipe wins on so many levels. These burritos are loaded with the Tex-Mex flavor I always crave. Not only do they taste fantastic the day they’re made, they also make excellent leftovers (this is coming from someone who is generally wary of leftovers that have meat). The sauce is incredible. It’s creamy enough to offset the heat of the poblanos but retain the smokiness. Since the burritos are baked, the tops get nice and crisp and prevent them from becoming soggy even when loaded with sauce. If you want to change things up a bit, you can try these with ground chicken or turkey and pinto beans. I had considered making rice or some other side to go with these, and I’m actually glad I didn’t. They were a meal on their own, and not having a side meant I didn’t have to feel guilty for eating two.
For the burritos:
1 tablespoon canola oil
1 large onion, diced
1 pound ground beef or sirloin
3 cloves garlic, minced
1 tablespoon tomato paste
1 can black beans, drained and rinsed
¼ cup water
½ teaspoon cumin
½ teaspoon oregano
1¼ teaspoons chili powder
⅛ teaspoon cayenne
1 teaspoon brown sugar
1 cup shredded monterey jack cheese
4-10 tortillas, depending on size (4-5 for burrito-sized, more for soft taco or fajita sized)
For the sauce:
2 poblano peppers
2 tablespoons butter
1 jalapeño pepper (optional)
2 tablespoons flour
⅔ cup chicken broth
½ cup sour cream (light is fine)
Heat 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 (or more, depending on size) 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 a small bowl and cover with plastic wrap 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.