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
- 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. Add beans to pan.
- Reduce heat to a simmer, cover and cook for another 15 minutes.
- Preheat oven to 400 degrees.
- 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.
- Add cheese inside tortilla if you prefer rather than on top and wrap up tightly, folding in the ends.
- Grease a 9X13 baking dish and place burritos seam-side-down in the dish.
- Top with leftover sauce from the beef/bean mixture and if you want sprinkle shredded cheese on top.
- Bake for 10 minutes until cheese is bubbly, then serve.