Tex-Mex Smothered Burrito Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and often less expensive

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Colby jack cheese is often cheaper and melts well

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are gluten-free and often less expensive

Heat 1/4 cup canola oil in a skillet.

Brown chopped beef in the canola oil.

Add 1/4 cup chili powder and 7 ounces tomato sauce to the beef.

Pour in 1 cup of water and add 3/4 tablespoon cumin; stir and let simmer for about an hour.

Roast poblano peppers, then peel and seed them.

Chop roasted poblano peppers into medium-sized pieces.

Make a roux with 1/8 cup canola oil and equal quantities of flour; cook until flour is done.

Add black pepper to the roux and stir.

Pour in fat-free half-and-half to the roux and let it come to a boil.

Mix in 1 cup of grated cheddar cheese until melted and smooth; adjust consistency with more fat-free half-and-half if needed.

Add more cumin and cayenne to the cheese sauce; stir well.

In a large flour tortilla, layer the beef mixture and refried beans.

Roll the tortilla into a burrito.

Smother the burrito with the creamy poblano sauce.

Top with pico de gallo and guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens