Baked Burritos with Sour Cream-Poblano Sauce

Baked burrito sour cream poblano sauce

It's no secret that we love Mexican food. We will eat it any chance we get. Lately, we've been stalking our local taco truck and making late night taco runs to Mighty Taco. Not the healthiest of habits, but delicious nonetheless! However, when given the opportunity, I'd rather make Mexican food at home, because then and only then can you control the ingredients that you eat. Very rarely does it take long to throw together tacos, enchiladas, or burritos, and generally the flavor is amazing. Take this dish, for example, which is spectacular, by the way. I've made it several times in the past year, which says a lot because I very rarely ever make a recipe twice (sorry Joel!). Not a single part of the recipe is difficult. Put a pepper on the grill and forget about it for a while until it gets charred. Cook up some meat and vegetables, stir in some beans and cheese, wrap in a tortilla and bake. Simple! And don't even get me started about the sauce. If I could eat it by the spoonful, I'd be happy! Pour the sauce over these crispy baked burritos, and your taste buds will smile!

For Burritos:
1 tablespoon Canola Oil
1 Onion, diced
1 pound Ground Beef (I've also used ground turkey and ground chicken)
3 Garlic Cloves, minced
1 tablespoon Tomato Paste
1 (14 ounce) can Black Beans, drained and rinsed
1/4 cup Water (or broth of your choice)
1/2 teaspoon Cumin
1/2 teaspoon Oregano
1 1/4 teaspoon Chili Powder
1/8 teaspoon Cayenne
1 teaspoon Brown Sugar
1 cup Shredded Cheese (cheddar or monterey jack are great options) 
4-10 Tortillas, depending on size (I've used "fajita" size and made about 6) 
Spray Cooking Oil

Heat a large skillet over medium heat, then add the oil. Add the onions and cook for 3-5 minutes, until they begin to soften. Place the ground beef into the pan and cook, stirring occasionally, until well browned. Drain any excess fat, if necessary/desired. Stir in the garlic and tomato paste, and cook for 30-60 seconds, then add the beans. Add the water, cumin, oregano, chili powder, cayenne, and brown sugar. Reduce the heat and simmer until most of the liquid has been absorbed. To assemble the burritos, place 2-4 tablespoons of cheese at the end of each tortilla, then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, then roll it up. Place the burrito seam-side down on a baking sheet, then sprat the top with cooking oil. Bake at 400 degrees for about 20 minutes, or until the tortillas are golden brown and crispy.

For the Sauce:
2 Poblano Peppers
2 tablespoons Butter
1 Jalapeño Pepper, diced
2 tablespoons Flour 
2/3 cup Chicken Broth (I've also used vegetable broth)
1/2 cup Sour Cream

Blacken the poblano pepper by placing it directly over the gas burner, on the grill, or under the broiler, using tongs to turn the pepper until it is blackened on all sides. Place the peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the poblanos, remove the stem and seeds, and dice the pepper. Heat a saucepan over medium heat and add the butter. Saute the jalapeño for about a minute, then stir in the flour, cooking for an additional minute. Slowly add the broth, then the diced poblano. Continue to simmer, whisking frequently, until thickened. Add the sour cream and warm through. Season with salt and pepper, to taste, if necessary. 

To serve, spoon the sauce over the baked burritos.

SOURCE: Elly Says Opa