I start off most of my mornings with a cup of coffee.
Sometimes I make it at home. Sometimes it’s on the run on the way to work or on the way home from the gym, which happens before work and usually involves a LOT of rushing around.
But it’s part of my routine and even though I look like a whirling dervish most mornings on my way out the door (like this morning when I dropped my laptop in an effort to muscle my way through the door at 6:30am with my purse, work bag, gym bag, and laptop bag strung over my arms), I’m happy with my little routine.
My afternoon routine is much more serene. Come home, make dinner, relax.
Except on Tuesdays and Thursdays when I meet with my trainer at 4:00. By the time I pull myself into the house, it’s all I can do to move.
So it’s those nights where throwing a simple meal together or reheating leftovers works best. These baked burritos serve both purposes.
On the table in about half an hour and filled to the brim with Tex-Mex-y ground chicken and black beans, this meal rejuvenates my weary body.
The sour cream-poblano sauce is spicy and cool at the same time. It’s a genius sauce since it reheats perfectly for leftovers!
And speaking of leftovers, these burritos reheat like champs! The recipe yields 4-5 large burritos so you can bake all of them then reheat leftovers quickly in the microwave and throw them in the oven to crisp up the tortillas.
It’s pretty much my favorite meal from over the past few weeks and I may even make a big batch this weekend to have in the freezer at the ready on those crazy kinds of days.
If you’re looking for other easy weeknight Tex-Mex recipes, you must try these:
– Spicy bean burritos
– Black bean and spinach quesadillas with toasted cumin seed crema
– Southwest chicken chopped csalad with chipotle honey dressing
- Prep Time: 15min
- Cook Time: 15min (filling) + 20min (bake burritos) + 10min (sauce)
- Yield: 4 large burritos or 8-10 medium burritos
These burritos can be made ahead to the point of rolling up and then you can freeze them. To heat, just add 5 to 7 minutes to the original baking time (bake at the same temperature).
For the burritos:
1 tbsp canola oil
1 large onion, diced
1 lb ground chicken
3 cloves garlic, minced
1 tbsp tomato paste
1 can black beans, drained and rinsed
¼ cup water or beef broth
½ tsp cumin
½ tsp oregano
1 ½ tsp chili powder
1/8 tsp cayenne
1 tsp brown sugar
1 cup shredded Monterey Jack or cheddar cheese
4-10 whole wheat tortillas, depending on size (4 for burrito-sized, more for soft taco or fajita sized)
For the sour cream-poblano sauce:
2 poblano peppers
2 tbsp butter
2 tbsp flour
2/3 cup chicken broth at room temperature
½ cup sour cream (light is fine) or non-fat Greek yogurt
Kosher salt and freshly ground black pepper
Preheat the oven to 400º F and spray a rimmed baking sheet with cooking spray.
To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground chicken in the pan and cook, stirring occasionally, until well browned. (At this point, drain any excess fat if necessary/desired). Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.
Place 2 tablespoons of the cheese at the end of each tortilla (depending on size) and then spoon some of the beef and bean mixture over the top. 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.
Meanwhile, make the sauce. Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.) Peel the peppers, remove the stems and seeds, and dice them.
Heat a small saucepan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos.
adapted from Elly Says Opa