Chile Colorado Burritos

When I first saw this recipe, I thought hmmm looks easy enough and I actually have all of the ingredients from last weekend I can use up. I thought it would turn out just ok; but it is actually delicious and I would already make it again.




  • 2 pounds flank steak or similar beef, cut into 1 inch pieces
  • 2 10-ounce cans mild or medium red enchilada sauce
  • 2 T adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1 anaheim pepper, diced
  • 1 15-ounce can diced green chiles
  • 2 tsp. minced garlic
  • 1½ tsps. onion powder
  • 1 tsp. salt
  • pinch of cumin
  • 1 T. cold water + 2 T. corn starch
  • 1 can black beans, drained and rinsed
  • 4 burrito-sized flour tortillas
  • 1 cup shredded Mexican-style cheese


  1. Saute beef in a large sauce pan over medium heat until tender.
  2. Add enchilada sauce and next 8 ingredients (through cumin) to the pan.
  3. Whisk together water and corn starch in a small bowl, add to pan and stir. Add beans to pan.
  4. Reduce heat to a simmer, cover and cook for another 15 minutes.
  5. Preheat oven to 400 degrees.
  6. Using a slotted spoon, add a generous amount of beef/bean mixture to the middle of each tortilla, making sure it doesn’t get too saucy in the inside so it doesn’t get soggy and fall apart.
  7. Add cheese inside tortilla if you prefer rather than on top and wrap up tightly, folding in the ends.
  8. Grease a 9X13 baking dish and place burritos seam-side-down in the dish.
  9. Top with leftover sauce from the beef/bean mixture and if you want sprinkle shredded cheese on top.
  10. Bake for 10 minutes until cheese is bubbly, then serve.

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