Crispy Cheese Poblano Avocado Burrito.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 russet potato, chopped
- 1 yellow onion, chopped
- 1 teaspoon chipotle chili powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- kosher salt
- 2 poblano peppers, seeded and chopped
- 1 can black beans, drained
- 1 avocado, smashed
- 1/2-1 cup shredded pepper jack cheese
- 1 cup tomato salsa
- 1 cup fresh cilantro, chopped
- 3 cups shredded Mexican cheese blend
- 1-2 jalapenos, sliced
- 6 large (burrito size) large tortillas
- 1/2 cup plain greek yogurt or sour cream
- 1-2 cloves garlic, grated
- juice of 1-2 limes
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Instructions
- 1. In a large skillet, heat the olive oil over high heat. Add the potato and onion, cook 5 minutes un softened. Add the chipotle chili powder, chili powder, garlic powder, and salt. Stir in the poblanos, cook another 5 minutes, then remove from the heat and stir in the beans.
- 2. To make the burritos. Place one tortilla at a time in the microwave for 20 seconds. Layer the avocado, pepper jack, peppers/beans, salsa, and cilantro. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining tortillas and ingredients.
- 3. To make the crema. Combine all ingredients in a bowl. Season with salt.
- 4. Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/2 cup cheese in 4-6 inch circle/square. Place the burrito on top of the cheese. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the burrito up in the cheese. Continue to cook 3-4 minutes, until crisped all over.
- 5. Serve warm with lime crema and any amount of desired toppings, whatever you love!
Source
Original recipe: View Original