The hubby and I both loved these burritos. The sour cream-poblano sauce was so good, and it was a nice change from the normal Mexican dishes I make with red sauce or salsa. Even the leftovers were delicious; we nearly fought over them!
I liked the crispy outside of the burrito, since they weren’t baked in the sauce. I also liked being able to add just as much sauce as I wanted to my burrito.
The only change I would make to these next time was to double the sauce. We needed a little extra because I liked my burritos drenched in it, and the hubby really wanted to eat it like dip/salsa with tortilla chips. (The numbers in parentheses in the recipe are the doubling of the sauce.)
Beef and Bean Burritos with Sour Cream-Poblano Sauce
Source: Cook Like a Champion
1 Tablespoon olive oil
1 onion, diced
1 pound ground beef or turkey
3 cloves garlic, minced
1 Tablespoon tomato paste
1 can black beans, drained and rinsed
1/4 cup water
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/4 teaspoons chili powder
1 teaspoon brown sugar
salt to taste
1 cup shredded Mexican cheese
7-9 tortillas, small-medium tortillas (I didn’t use the large burrito sized ones)
2 (4) poblano peppers
2 (4) Tablespoons butter
2 (4) Tablespoons flour
2/3 (1 1/3) cup chicken broth
1/2 (1) cup sour cream
salt and pepper to taste
1. In a skillet, saute onion in oil over medium for 3-5 minutes. Add ground beef and continue cooking until beef is cooked through and no longer pink. Drain any grease in pan. Stir in garlic and tomato paste and continue to cook for 1 more minute. Add in black beans, water, cumin, oregano, chili powder and brown sugar. Reduce heat and simmer until most of the liquid is gone.
2. Spoon 2 Tablespoons of cheese on one end of the tortilla. Top with a large spoonful of the beef and bean mixture. Roll up burrito and place seam side down in a greased baking pan. Repeat until beef and bean mixture is used up.
3. Lightly spray prepared burritos with cooking spray. Bake in a preheated oven at 400° for 15-20 minutes, or until burritos are lightly golden and slightly crispy.
4. (The numbers in parentheses are for doubling the sauce.)
Meanwhile, roast the poblano peppers. (I put them in my little electric oven on 450° and turned them a couple of times until the skin was slightly blackened on both sides.) Let cool until you can handle them and then peel off the outer skin, remove the stems and seeds, and dice the peppers.
5. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 min, stirring constantly. Slowly add the chicken broth, continuing to stir constantly. Add in the diced peppers. Cook and stir until sauce has slightly thickened. Stir in sour cream and add salt and pepper to taste. Reduce heat to low until heated through. Serve over burritos (and with tortilla chips).