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Thursday, July 2, 2009

Chipotle Rice & Black Bean Burritos

These burritos had a ton of flavor, but I do think that they would taste even better with some sour cream! (I realized I had some after I ate them - oops)

Chipotle Rice & Black Bean Burritos
Adapted from Cook Like a Champion, who adapted it from Elly Says Opa!

1/2 Tbsp. canola oil
1/2 onion, diced
2 cloves garlic, minced
1 chipotle in adobo, minced
1 bay leaf
1/3 cup uncooked rice
(I used Uncle Ben's brown rice - the 90 second kind - because I have terrible luck making rice!)
2/3 cup water or broth
(Omitted since I used instant rice)
1/2 cup black beans
1/2 tsp. oregano
Salt and pepper
Cooked chicken, shredded
(my addition)

-Heat the oil in a shallow pot/saucepan that has a tight-fitting lid.
-Add the onion and cook until tender.
-Stir in the garlic, chipotle, and bay leaf, sauteing an additional minute.
-Stir in the rice, and toast it until just a little golden.
-Add the water (or broth), black beans, oregano, and salt and pepper to taste.
-Bring to a boil, cover, and then turn the heat down to low.
-Simmer for about 15 minutes.
-Remove from heat (but keep the lid on) and let sit for about 5 minutes before fluffing with a fork.

Chili Gravy
Cook Like a Champion, who adapted it from Homesick Texan

1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons powdered garlic
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups chicken broth (or water)

-Heat the oil in a skillet over medium-high heat.
-Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
-Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
-Add chicken broth or water, mixing and stirring until the sauce thickens.
-Turn heat to low and let sauce simmer for 15 minutes.
-Add water to adjust the thickness.

Makes 2 cups.

To assemble the enchiladas:
-Preheat oven to 400°.

-Cover the bottom of a 13x9 baking dish with 1/2 cup chili gravy.
-Heat tortillas (corn or flour) over stovetop or in microwave.

-Fill each tortilla with chipotle rice and beans (how much will depend on the size of your tortilla).

-Place in baking dish seam side down and cover with remaining chili gravy.
-Top with shredded cheese and bake for 15 minutes or until sauce is bubbling and cheese is melted.

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1 comment:

  1. This might be the 5th blog I've seen this chili gravy recipe. I really want to try it! I need to get past the 1/4 c of lard.