Enchilada Style Burrito Recipe
This week, our family decided to eat Mexican fare in celebration of Cinco de Mayo. I've already made spiced chocolate flan, which I posted yesterday. After that, we debated about what else we could make. There are 8 family members and no one could decide whether we should eat enchiladas or burritos, so we ended up wrapping tortillas into burritos which we covered in spicy enchilada sauce and topped with cheese. Crisis averted!
Yields: 8 servings8 tortillas, store-bought
1 yellow onion, finely diced
2 cups button mushrooms, sliced
3 cups spinach leaves, chopped
1 (14-ounce) can black beans, drained
2 teaspoons salt
3/4 teaspoon black pepper, freshly ground
2 tablespoons canola oil (or any neutral oil)
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
1 cup vegetable broth, warm
½ Habanero chile, finely chopped
1 tablespoon chili adobo
½ teaspoon ground cumin
½ teaspoon dried oregano
3/4 teaspoon garlic powder
2 cups grated jalapeño Cheddar cheese
¼ cup cilantro, chopped
1 cup guacamole, optional
1 cup tomato salsa, optional
2 cups shredded iceberg lettuce leaves, optional
Preheat the oven to 350°F.
Making enchilada sauce:
In a saucepan, melt 1 tablespoon of butter over medium-low with 1 tablespoon of oil; you don't want the butter to burn. Bring the heat back up to medium-high (the butter should be hot and golden) and add the flour. Keep stirring manually with a whisk for approximately 2-3 minutes. The flour should absorb the butter and form a paste. Add the warm vegetable broth. Stir well. Add the tomato sauce. Increase the heat while constantly stirring for about 5 minutes. Season with garlic powder, adobo, the chopped Habanero chile, ground cumin and oregano. Reduce the heat to low. Season with salt and pepper. Stir well. Let the sauce rest until it's time to assemble the dish.
Making the filling:
In a non-stick pan, heat 1 tablespoon of oil. Add the onions and cook until nicely golden and tender (it may take 5-8 minutes). Once the onions are cooked, transfer half the amount to a plate, leaving as much oil as possible in the pan. Add the black beans and mushrooms to the pan. Season with salt and pepper. Add the spinach and cook until the leaves are wilted. Transfer to another plate.
In a deep rectangular baking dish previously sprayed with oil (for easy clean up), spread 3-4 tablespoons of enchilada sauce.
In a hot, un-greased cast-iron skillet, warm the tortillas, one at a time, for about 20 to 30 seconds on each side.
Place a warm tortilla on a plate. Sprinkle a little cheese onto the warm tortilla, add a layer of the filling. Wrap the burrito. Place the burrito into the baking dish. Repeat until all the ingredients are used.
Ladle the remaining enchilada sauce over the burritos. It should cover the whole baking dish. Sprinkle the remaining jalapeño cheese.
Place in the oven and bake for 25-30 minutes (until the cheese is melted). At the end, if it's not golden brown enough, change your oven setting to broil for about 2-3 minutes.
Remove from the oven and allow to rest for at least 10 minutes. Drizzle with freshly squeezed lime juice. Garnish with cilantro.
Serve immediately with guacamole, salsa and shredded lettuce (if desired).
I used store-bought tortillas but you can make your own tortillas at home.
I bought adobo seasoning at Penzey's in Menlo Park, California (Thanks Carole!). You could also make your own blend. Just combine 2 tablespoons ground cumin (slightly toasted, then ground), 2 teaspoons of dried oregano, juice of half a lime, 2 teaspoons of garlic powder and 2 teaspoons of red chili powder.
To get a nicely blended enchilada sauce, use all the ingredients at the same temperature. Make sure you heat the vegetable broth in the microwave (or in a pan), so it's warm. If you get lumpy pieces in the sauce, don't hesitate to use a blender.Published By: on May 4, 2011.