Saucy, cheesy smothered chile colorado burritos made in 30 minutes. The sauce is so good you’ll want to eat it straight from the pan.
2 pounds flank steak or similar beef, cut into 1 inch pieces
2 10-ounce cans mild or medium red enchilada sauce
2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce, found near the canned jalapeños)
1 anaheim pepper, diced
1 15-ounce can diced green chiles
2 teaspoons minced garlic
1 1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon cumin
1 tablespoon cold water
2 tablespoons corn starch
1 can black beans, drained and rinsed
4 burrito-sized flour tortillas
1 cup shredded Mexican-style cheese
Saute beef in a large sauce pan over medium heat until tender.
Add enchilada sauce and next 8 ingredients (through cumin) to the pan. Whisk together water and corn starch in a small bowl, add to pan and stir. Reduce heat to a simmer, cover and cook for another 15 minutes.
Add black beans and a generous amount of beef mixture to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish. Top with additional sauce from the beef mixture and sprinkle shredded cheese on top. Bake at 400 for 10 minutes until cheese is bubbly, then serve.