Baked Burritos with Sour Cream-Poblano Sauce

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beef, black beans, burrito, Mexican, poblano, sour cream

I’m thinking I’ve mentioned before that I’m not a big fan of Mexican food. Yet, whenever I think that, I seem to contradict myself because then I crave Mexican food. But not restaurant Mexican food… can’t stand that stuff! But good ol’ homemade Mexican Tex-Mex, or whatever this is considered… love it! Or anything with taco seasoning! Hehe. Horrible logic, I know.

These burritos, though, are amazing. I made them a couple weeks ago before the move, and now I’m making them again! What can I say, I got a craving! You can change out the meat to any ground meat of your choosing, and they’re quick to cook up. Also, they reheat awesomely and apparently, you can freeze them once they’re baked, all of which makes them a great make-ahead option. If you’re a burrito-fan, these are a must try for you!One Year Ago: Cheddar-Herb Biscuits and Orecchiette with Spicy Sausage and Broccoli Rabe

Baked Burritos with Sour Cream-Poblano Sauce

Burritos:
1 tablespoon canola oil
1 large onion, diced
1 pound ground beef
3 cloves garlic, minced
1 tablespoon tomato paste
1 (14.5-ounce) can black beans, drained and rinsed
¼ cup beef broth
½ teaspoon cumin
½ teaspoon oregano
1½ teaspoon chili powder
⅛ teaspoon cayenne
1 teaspoon brown sugar
Kosher salt
1 cup shredded Monterey Jack or cheddar cheese
4 to 6 burrito tortillas
Cooking spray

Sour Cream-Poblano Sauce:
2 poblano peppers
2 tablespoons butter
2 tablespoons flour
⅔ cup chicken broth at room temperature
½ cup sour cream
Kosher salt and freshly ground black pepper

To make the burritos: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.

Heat a large skillet over medium heat; add the oil and heat until shimmering. Add the onions and cook for 3 to 5 minutes, or until they begin to soften. Add the ground beef and cook, stirring occasionally, until well browned; drain any excess fat.  Stir in the garlic and tomato paste and cook for 30 to 60 seconds; add the beans, broth, cumin, oregano, chili powder, cayenne, and brown sugar. Stir to combine and salt to taste. Reduce heat and simmer until most of the liquid has been absorbed.

Place 2 tablespoons of the cheese in a line in the middles of each tortilla and spoon about ¼ of the beef mixture over the top of the cheese. 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 lightly spray the tops of the burritos with cooking spray.  Bake for about 20 minutes, until tortillas are golden brown and crispy.

To make the sour-cream poblano sauce: To prepare chiles with a gas stove, turn one of the burners to high. Using tongs, char the poblanos on all sides until black. To prepare the chiles with an oven, preheat the broiler. Place the poblanos on a foil lined baking sheet and broil until black, using tongs to turn the chiles to blacken all sides. Transfer the blackened poblanos to a resealable plastic bag and seal the bag; set it aside for 15 minutes. Remove chiles and peel them; discard the seeds and membranes to lessen the heat, if desired, then dice them; set aside.

In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for an additional minute, stirring constantly, to cook off the taste of flour. Slowly whisk in the chicken broth and the poblanos; continue to simmer, whisking frequently, until thickened. Stir in the sour cream and warm through; season to taste with salt and pepper. Serve the sauce over the baked burritos.

Source: Slightly adapted from Smells Like Home

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Black Bean Burgers

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black beans, burger, chili powder, cilantro, cumin

Back when I was in San Diego, the hotel I worked at made really good vegetarian burgers. It was the first time I ever tried one, and I can’t say I ever tried any more. I kept meaning to try some frozen ones, but I didn’t think they would be any good. And why waste the money! So when I saw black bean burgers, I knew I had to try them!They are awesome! One time, I made 4 burgers, so they were thicker but also had that mushy bean texture in the middle, so I’ll probably stick with making 6 (which are about the thickness pictured). But these hold together really well, and the spices and cilantro add amazing flavor. They’re also a cinch to throw together and make a nice, quick meal!

I realized as I was eating one of these today, that when I eat vegetarian, I eat a lot of black beans! They’re tasty and full of protein, and perfect to make these burgers more substantial. If you like black beans, you’ll love these burgers!Black Bean Burger

2 (15.25-ounce) cans black beans, rinsed and drained
1½ tablespoons olive oil
¼ cup onion, minced
2 cloves garlic, minced
¼ cup chopped cilantro
1 cup Panko bread crumbs
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon black pepper
¼ teaspoon salt
2 large eggs, lightly beaten

Combine oil, onion, garlic, cilantro, and ⅔ of the beans in the work bowl of a food processor. Pulse 8 times or until beans make a thick paste. Scrape bean mixture into a bowl.

Stir in breadcrumbs, spices, eggs, and remaining whole beans. With moistened hands, divide bean mixture into 6 equal portions, shaping each into a 3-inch patty.

Spray a large nonstick skillet and heat over medium heat. Add patties to pan and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 4 minutes or until bottom edges are done and patties are cooked through. Serve with your choice of burger fixings.

Source: Adapted from Elephant Eats and Annie’s Eats

Taco Pasta Salad

Tags

avocado, black beans, cilantro, corn, pasta, salad, tomato

I’ve always loved pasta salads for their simplicity, and because it’s nice to have cool pasta in the summer heat. But most pasta salads seem so generic and don’t really have anything that makes them stand out or taste exceptionally good. This pasta salad is the exception. It has spices to add lots of flavor, and all sorts of yummy add-ins. I suppose it’d be great for picnics and potlucks, but I just make it as a dinner, and enjoy the leftovers at work. Keep it simple, and that way I don’t have to share! It’s also full of protein and veggies (and technically fruit since tomato and avocado aren’t vegetables), so it’s a wonderfully well rounded meal, and a great vegetarian option.Taco Pasta Salad

1 pound small shaped pasta, such as wagon wheel or bow tie
1½ cups salsa
1 (15-ounce) can corn
1 (15-ounce) can black beans, drained and rinsed
2 medium tomatoes, diced
½ cup chopped fresh cilantro
8 ounces (2 cups) shredded cheddar cheese
4 tablespoons lime juice
1 tablespoon cumin
2 teaspoon chili powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
¼ cup olive oil
1 large (or 2 small) avocado, peeled, seeded, and diced, optional

Bring a large pot of water to a boil. Salt the pasta water, then cook according to the package directions. Drain; transfer to large bowl.  Add the salsa, corn, beans, tomato, cilantro, and cheese; stir to combine.

In a small bowl, combine the lime juice, cumin, chili powder, salt, pepper, and garlic; slowly whisk in the oil. Pour the dressing over the pasta salad then toss to combine. Add avocado last, if using. Serve immediately or store in the frig for up to 1 day (longer if you don’t add the avocado). Can be served cooled or warmed.

Source: Slightly adapted from The Way the Cookie Crumbles, who adapted it from Cara’s Cravings