Wednesday, March 25, 2015

smothered chile colorado burritos... 30 minutes

the goods:

2 pounds flank steak, cut into 1-inch pieces
2 cans (10 ounces each) mild or medium red enchilada sauce
2 tablespoons adobo sauce (from a can of chipotle peppers)
1 anaheim pepper, diced
1 can (4 ounces) diced green chiles
2 teaspoons minced garlic
1 and 1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon cumin
2 tablespoons cornstarch plus 1 tablespoon cold water
1 can (15 ounces) black beans, drained and rinsed
4 burrito-sized flour tortillas
1 cup shredded cheese (a blend of monterey jack, pepper jack, and cheddar)
toppings: sour cream, pico de gallo, guacamole, and lime wedges

Preheat oven to 400 degrees. Saute beef in a large saucepan over medium heat until tender, about 3-5 minutes. Add enchilada sauce, adobo sauce, anaheim pepper, green chiles, garlic, onion powder, salt, and cumin. Whisk together cornstarch and cold water in a small bowl to make a slurry. Add to the pan and stir. Reduce heat to a simmer, cover and cook for 15 minutes.
Add black beans and a generous amount of the beef mixture to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish. Top with additional sauce from the beef mixture and sprinkle shredded cheese on top. Bake for 10 minutes until cheese is bubbly, then serve with desired toppings.

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