Smothered Chile Colorado Burritos

4.92 from 23 votes

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 Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: servings

2 pounds flank steak or similar beef cut into 1 inch pieces
2 10-ounce cans mild or medium red enchilada sauce
2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce, found near the canned jalapeños)
1 anaheim pepper diced
1 15-ounce can diced green chiles
2 teaspoons minced garlic
1 ½ teaspoons onion powder
1 teaspoon salt
1 teaspoon cumin
1 tablespoon cold water
2 tablespoons corn starch
1 can black beans drained and rinsed
4 burrito-sized flour tortillas
1 cup shredded Mexican-style cheese

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.

Control the heat by adjusting the amount of adobo sauce.