Smothered Tomatillo Burritos with Pinto Beans, Poblano Pepper & Rice

Smothered Tomatillo Burritos

with Pinto Beans, Poblano Pepper & Rice

35 MIN
+$3.99/serving 2 Servings
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  • Keep it Vegetarian
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    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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    • Nutrition
      PER SERVING
    • Calories
      1110 Cals (est.)
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    ingredients
    Smothered Tomatillo Burritos with Pinto Beans, Poblano Pepper & Rice
    Title
    • 10 oz Pork Chorizo
    • 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
    Cook the rice
    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.  

    Prepare the ingredients
    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.

    Cook the chorizo
    3 Cook the chorizo

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan; transfer to the pot of cooked rice. Cover to keep warm.

    Make the filling
    4 Make the filling

    In the pan of reserved fond, 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 and chorizo; 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.

    Assemble the burritos
    5 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 3 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.

    Finish the burritos & serve your dish
    6 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!

    Tips from Home Chefs

    Cook the rice
    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.

    Prepare the ingredients
    Cook the chorizo
    3 Cook the chorizo

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan; transfer to the pot of cooked rice. Cover to keep warm.

    4 Make the filling

    In the pan of reserved fond, 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 and chorizo; 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.

    Make the filling
    Assemble the burritos
    5 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 3 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.

    6 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!

    Finish the burritos & serve your dish
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