Saucy, cheesy smothered chile colorado burritos made in 30 minutes. The sauce is so good you'll want to eat it straight from the pan.
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
2poundsflank steak or similar beef, cut into 1 inch pieces
210-ounce cansmild or medium red enchilada sauce
2tablespoonsadobo sauce , (from a can of chipotle peppers in adobo sauce, found near the canned jalapeños)
1anaheim pepper, diced
115-ounce candiced green chiles
2teaspoonsminced garlic
1 ½teaspoonsonion powder
1teaspoonsalt
1teaspooncumin
1tablespooncold water
2tablespoonscorn starch
1canblack beans, drained and rinsed
4burrito-sized flour tortillas
1cupshredded Mexican-style cheese
Instructions
Saute beef in a large sauce pan over medium heat until tender.
Add enchilada sauce and next 8 ingredients (through cumin) to the pan. Whisk together water and corn starch in a small bowl, add to pan and stir. Reduce heat to a simmer, cover and cook for another 15 minutes.
Add black beans and a generous amount of 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 at 400 for 10 minutes until cheese is bubbly, then serve.
Notes
Control the heat by adjusting the amount of adobo sauce.