Smothered Tomatillo Burritos

with Pinto Beans, Poblano Pepper & Rice

35 MIN

2 Servings

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Keep it Vegetarian

From the Test Kitchen

In this Tex-Mex favorite, flour tortillas are stuffed with poblano pepper and onion, plus creamy pinto beans and fluffy white rice, before being topped with a blanket of melty cheddar and monterey jack cheese, zesty tomatillo-poblano sauce, and cooling sour cream. Unlike their handheld cousins, you'll want to eat these saucy burritos with a fork and knife.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

1 15.5-Oz Can Pinto Beans
2 Flour Tortillas
⅓ cup Tomatillo-Poblano Sauce
1 Red Onion
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 tsps Chipotle Chile Paste
½ cup Long Grain White Rice
¼ cup Sour Cream
1 Tbsp Light Brown Sugar
1 Poblano Pepper
1 Lime

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Drain and rinse the beans. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream and 1 tablespoon of water. Season with salt and pepper.

3 Make the filling

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sugar and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 3 to 4 minutes, or until combined and slightly thickened. Transfer to the pot of cooked rice; add the juice of 2 lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

4 Assemble the burritos

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Evenly divide all but 2 cups of the filling among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll, until the burrito is seam-side down. Cover the remaining filling to keep warm.

5 Finish the burritos & serve your dish

In the same pan, heat a drizzle of olive oil on medium until hot. Add the burritos, seam side down. Cook 1 to 2 minutes, or until lightly browned. Carefully top the burritos with the cheese (keeping them seam side down). Cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the burritos are heated through. Evenly divide the remaining filling between two serving dishes; top with the finished burritos (including any crispy cheese from the pan). Drizzle the burritos with the tomatillo sauce and seasoned sour cream. Serve the remaining lime wedges on the side. Enjoy!

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