When I saw these burritos on Pink Parsley Catering, I knew we’d love them because first and foremost they are burritos and second they have a poblano sauce. Poblanos make everything better.
So many of our meals last week featured meat that I wanted to make this in a vegetarian version. To keep from having only black beans inside the burrito, I made cilantro lime rice because it’s another favorite.
All parts of the burritos could be made in advance which made this an even more valuable recipe in the rotation. This dish wasn’t without its mistakes, but they turned out to not cause a problem (too much).
Spices: My alphabetized spice cabinet (yes, I can be slightly retentive) was slightly off and I grabbed the first bottle that had a “c” and a “u.” That turned out to be curry powder so I guess these might have a slight Indian fair, but were still delicious.
Peppers: They need to be roasted to avoid a crunchiness to the dish. By the time I fully read the recipe, I had the dinner almost ready and the peppers didn’t have a chance to soften.
1 1/2-2 servings of jasmine rice, cooked
Once the rice is cooked, combine 3 Tbsp. cilantro and 1 Tbsp. lime juice
1 Tbs canola oil
1 large onion, diced
3 cloves garlic, minced
1 Tbs tomato paste
1 can black beans, drained and rinsed
1/4 cup water or chicken broth
1/2 tsp cumin or in my case, curry powder accidentally
1/2 tsp oregano
1 1/2 tsp chili powder
1/8 tsp cayenne
1 tsp brown sugar
1/4 cup chopped fresh cilantro
1 cup shredded Monterey Jack, cheddar, or cheese of your preference (I used left over sliced, colby jack cheese we had)
4-10 whole wheat tortillas, depending on size (4 for burrito-sized, more for soft taco or fajita sized)
Sour Cream Poblano Sauce
2 poblano peppers
2 Tbs butter
2 Tbs flour
2/3 cup chicken broth (preferably room temperature)
1/2 cup sour cream (light is fine)–I used fat-free sour cream
salt and pepper, to taste