Name: Smothered Cheesy Bean Burrito with Enchilada Sauce & Lime Crema
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 1 (227 g) block cheddar cheese; 355 ml chicken or vegetable broth; 1 small bunch green onions (scallions); 6 large flour tortillas; 1 ½ limes; 3 (398 ml) cans pinto beans; ¾ cup plain Greek yogurt; 3 tomatoes; 3 (213 ml) cans tomato sauce; 1 medium yellow onion; all-purpose flour; chili powder; cinnamon, ground; cumin, ground; extra virgin olive oil; garlic powder; oregano, dried; salt

Smothered Cheesy Bean Burrito with Enchilada Sauce & Lime CremaSmothered Cheesy Bean Burrito with Enchilada Sauce & Lime Crema — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

1 (227 g) block cheddar cheese

355 ml chicken or vegetable broth

1 small bunch green onions (scallions)

6 large flour tortillas

1 ½ limes

3 (398 ml) cans pinto beans

¾ cup plain Greek yogurt

3 tomatoes

3 (213 ml) cans tomato sauce

1 medium yellow onion

all-purpose flour

chili powder

cinnamon, ground

cumin, ground

extra virgin olive oil

garlic powder

oregano, dried

salt

Instructions

Preheat oven to 175°C (350°F). Coat a large baking dish with a thin layer of oil and set aside.

Coarsely grate cheese. Place half in a small bowl and set aside for burrito topping. (Reserve remaining cheese for the next step.)

Drain and rinse beans in a colander. Transfer to a large bowl along with the reserved cheese and spices; stir to combine the filling.

Place tortillas on a flat surface and divide filling down the center of each one. Roll tortillas tightly to close and transfer to the baking dish, seam-side down. (The burritos should not be touching.)

Place baking dish in the oven (it doesn't have to be fully heated) and bake until burritos are slightly crispy and heated through, 10-12 minutes.

Meanwhile, preheat a medium saucepan over medium-high heat.

While the pan heats up, peel and mince onion.

Once the pan is hot, add oil and swirl to coat the bottom. Add onion to the pan and cook, stirring often, until it begins to soften, 3-4 minutes.

Add flour and spices to the pan with the onion; continue to cook, stirring constantly, until fragrant, about 1 minute.

Slowly whisk tomato sauce and broth into the pan. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened, 4-5 minutes. Remove enchilada sauce from heat, cover, and set aside.

Remove baking dish from the oven; pour enchilada sauce over the burritos and top with remaining cheese. Return to the oven and continue to bake until sauce is bubbly and cheese is melted, 10-12 minutes. Remove from oven. (Reserve bowl for the lime crema.)

Meanwhile, wash and dry the fresh produce.

Juice limes into the reserved bowl; add yogurt and salt. Whisk to combine the lime crema and set aside.

Stack lettuce leaves, one on top of the other; halve lengthwise, then slice crosswise into thin (shred-like) strips. Transfer to a platter.

Small dice tomatoes. Trim green onions and cut crosswise into ¼-inch pieces; add both to the platter with the lettuce.

To serve, divide burritos and sauce between plates. Drizzle burritos with lime crema; top with lettuce, tomato, and green onions. Enjoy!

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