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
Bean Mixture (same from Pink Parsley Catering recipe)
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
Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking oil.
Burritos: Heat a large skillet over medium heat, and add the oil. Add the onions and cook 3-5 minutes until they begin to soften.
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 is absorbed.
Sprinkle a few tablespoons of the cheese (or half a slice) down the center of each tortilla (depending on size). Add a spoonful of cilantro rice (or as much as you want)and a spoonful of the 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 spray with cooking oil. Be careful not to overstuff because the tortillas will break.
Bake for about 20 minutes, until tortillas are golden brown and crispy. While it’s baking, prepare the sauce.
Sauce: Preheat the broiler and place the poblano on a baking sheet. Broil 6-inches from the heat source, turning occasionally, until blackened and charred. Peel the poblano and rinse off any small bits of charred skin, remove the stem and seeds, and dice it.
Heat a small sauce pan over medium heat, and melt the butter. Stir in the flour, cooking for about a minute. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Add the sour cream and warm through. Season to taste with salt and pepper. Reduce the heat to low and cover to keep warm until the burritos are done.
Spoon the sauce over the burritos and eat up.
The Bibliography: Slightly Changed from Pink Parsley Catering and original from Elly Says Opa