Chorizo & Black Bean Smothered Burrito Recipe

Chorizo & Black Bean Smothered Burrito Recipe

I’m a fan of throwing something together that’s tasty, flavorful and – most importantly – fast!  If you cook ahead like I try to, having browned chorizo & onion in the freezer or fridge means a quick and easy dinner is about 20 minutes away, depending upon how you decide to use your treasures.

I made this up thinking about flavors I like together, what was on sale, and what would not put us into poultry overload the night before thanksgiving – everyone here loved it.  Use green or red enchilada sauce – canned or homemade – you pick.  I’d even swirl them together if you were trying to stretch.  Adding leftover cooked potatoes to this would be tasty as well!  Enjoy!

Chorizo & Black Bean Smothered Burritos
Serves 8
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 1 lb Chorizo
  2. 1/4 C Onion chopped
  3. 4 oz green chiles hot or mild - you choose
  4. 15 oz Black Beans drained or rinsed (pintos would work as well)
  5. 1 1/2 C Cheddar Cheese Shredded, Divided
  6. 6-8 ea Tortillas I like the FLour XL Burrito Size - but you can make them smaller if you like or use corn. Technically corn makes them enchiladas but that's okay
  7. 20 oz Enchilada Sauce Red, green, homemade, whatever you like
  8. 1 C Lettuce Shredded
  9. 1/4 C Tomato Diced
  10. Sour Cream
  11. Salsa
Instructions
  1. Preheat oven to 400 degrees. Line a 13x9 cake pan with foil or spray liberally with non-stick cooking spray.
  2. In a skillet brown chorizo and onion together until cooked through, stir in black beans and green chiles and heat through. If you have chorizo & onion in the fridge like I sometimes do when I cook ahead, take it out and microwave it with the beans & chiles until warm
  3. Stir in 1/2 C Cheddar Cheese
  4. Add about 2/3 C Mixture to an XL Tortilla - less if you use smaller. Top with a sprinkle of cheese (1/2 cup total - reserving 1/2 cup for the end) and roll up burrito style.
  5. Place in your prepared 13x9 cake pan and tuck them together. You should get about 6 big ones out of this mixture.
  6. Bake, uncovered, for about 20-25 minutes until the tortillas get a bit crispy - pull from oven and pour over the enchilada sauce and sprinkle remaining 1/2 C cheese on top and sprinkle with a few green onions. Slide back into the oven for about 15 more minutes.
  7. Enjoy with lettuce, tomato salsa, and sour cream!
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