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.