Now before you start running scared on me, let me assure you that there's more than spinach beneath that wholesome whole-grain tortilla. This burrito boasts a stunning combination of lean ground beef, spicy chipotle chilies in adobo, and some velvety black beans for good measure. Of course there more, so much more.
It all started with a recipe from The South Beach Diet Quick and Easy Cookbook - but, as is my wont, I've changed the recipe significantly. And, really, I think I've turned the burritos into enchiladas. Is that what you get when you bake a burrito? You be the judge.
Spicy Beef and Bean Burritos:
- 2 tsp. extra-virgin olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 pound of very lean ground beef
- Kosher salt and freshly ground black pepper
- 1 tsp. ground cumin
- 1 tsp. dried oregano, or dried Mexican oregano
- 1 tsp. of chili powder
- 3 canned chipotle chilies in adobo sauce, minced, plus 1 tbsp. of sauce*
- 1 tsp. balsamic vinegar
- one 15 ounce can of low-sodium black beans, rinsed and drained
- 1 bunch of baby spinach, rinsed, drained and coarsely chopped (about 4 - 5 cups)
- juice of 1/2 lime
- 1/4 to 1/2 cup of vegetable broth
- 4 whole wheat tortillas
- some shredded reduced-fat sharp cheddar cheese
- some minced red onion
- some chopped fresh cilantro
- some homemade or prepared salsa, taco or enchilada sauce
Pre-heat your oven to 350 degrees F and lightly coat the bottom of a large, flat baking dish with oil. Reserve.
Lay one tortilla on a plate and place about a cup of the beef and bean mixture in a line down the center of the tortilla. Sprinkle some shredded cheese, chopped red onion and chopped cilantro over the beef - to taste - and fold the two sides of the tortilla in towards the middle to roll up and form the burrito. Place the burrito, seam side down, in the prepared pan, then roll the rest of the burritos accordingly. Drizzle each with a bit of taco or enchilada sauce, top with a few shreds of cheese and bake in the middle of a pre-heated 350 degree oven for 10 minutes. Serve and enjoy!
*As written this recipe will yield 6 burrito/enchiladas and, fair warning, they are spicy! If you're heat-averse, you may want to cut back on the chipotle chilies. Play around with it and do as you see fit. Additionally, you may choose to top the finished dish with some non-fat sour cream, or even guacamole - its your fiesta, so live it up!
They jury's out on the burrito v. enchilada question ... you make the call. Have I turned these burritos into enchiladas by baking them? I don't know. I do know that they were hearty, healthy and completely delicious. I hope you'll try 'em!
Bon appetit!
16 comments:
Oh my goodness, that burritilada looks fantastic. I haven't had lunch yet and that picture is pure torture right now. When I lived in Florida, I used to enjoy a "wet burrito" which was a baked burrito absolutely smothered in sauce and cheese. Oops, I just drooled.
If the Mexican places in LA are to be believed, that is still a burrito, but it's Ranchero style, which is doused with sauce and sometimes cheese. I think (but I'm not sure) that enchiladas are made exclusively with corn tortillas.
This looks really good!
I need to stop drinking my bath water and get cookin'...dang these look tasty
Thanks, Tracy ... and sorry for making you hungry! ;)
WWW - good point about the corn tortillas, I hadn't thought of that. Its settled, I'm going with burrito!
doggybloggy - sounds like a good plan ... unless of course you bathe in a luscious chicken stock or something ... ;)
Oh my God. This looks fantastic. I'm printing ir right now...
Call it what you will - just call me when it's ready! This looks wicked but the ingredients are heavenly: black beans, chipotle, cheese and some good-for-you-spinach. Outstanding!
I have to stop reading this while dinner cooks. Even the beans couldn't quench my ardor!
Blonde Duck - I know you're a fan of Mexican food, so I thought you might enjoy this! :)
Tangled Noodle - right you are ... I'll call you the minute the next one's ready! ;)
Debbie - you do know that I thought about you when I got to the beans while typing up the recipe. Even so ... I think you'll like this one anyway. :)
It has been proven time and time again that you eat oh so well in your house. So many tasty things. We see that sneaky balsamic flavor in there. Yesssss! And yes, a baked burrito is surely an enchilada in our books.
Yes, it's an enchilada in my book, too.
I probably will make this one soon, Diva. Thanks!
I LOVE Mexican food and I'm shocked I hadn't made these from the SB book yet. Looks like Sunday is fiesta day in Tampa!
I'm not scared of a little spinach! :)
MMMMMM this looks so good!!! I love me some burritos and I love spinach so sounds great to me!
Duo - I thought of you guys when I added the balsamic! :)
Deb - I've changed the recipe quite a bit, as written in the book it just wasn't flavorful enough for me ... but I really loved my version. Enjoy your Sunday Fiesta!
Juliet - LOL! I'm really not either, I love spinach, just never put into a burrito before ... and now there's no reason not to. :)
Steph - thanks! I think you'd really like this one.
I want to go to there. Ommnomnomnom!!
Aoife - welcome! A Liz Lemon reference ... Love it! :)
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