Chicken Poblano Burritos with Creamy Chipotle Cauliflower Sauce
A SPICY Mexican Burrito Bake filled with Chicken, Peppers, Beans, and Corn, and topped with a creamy chipotle sauce!
Servings: 6 burritos
Ingredients
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Pepper
- ½ teaspoon Salt
- 1 cup Corn Kernels
- 1 cup canned Black Beans rinsed
- 1 Poblano roasted and chopped
- 2 Tablespoons Canola or similar heat-tolerant i.e. non-olive type of Oil
- 2 Boneless Skinless Chicken Breasts thinly sliced ( about ¼" thick, but don't worry about being super precise )
- 1 ½ cups Creamy Cauliflower Sauce
- ½ cup Onion chopped
- 1 Chipotle Chile in Adobo Sauce canned, found in the Mexican section of the grocery store, chopped
- 2 teaspoons Oil of your choice
- 6 flour tortillas
Instructions
- Preheat the oven to 375 degrees.
- For the Filling: Heat one tablespoon of the oil a large sauce pan over medium high heat.
- Toss the sliced chicken with the remaining tablespoon of oil, chili powder, cumin, garlic powder, pepper, and salt.
- Cook the seasoned chicken for 3 minutes in the hot pan.
- Add the black beans and corn to the pan with the chicken, and cook for approximately 3 more minutes.
- Add ½ cup of Creamy Cauliflower Sauce and stir to combine.
- Prepare a 2 quart baking dish with either a light oiling or cooking spray.
- For each burrito: Put ⅓ cup of chicken filling into each tortilla, and roll, placing "seam" side down in the pan.
- Bake the burritos for 20 minutes at 375 degrees. Make the sauce while the burritos bake!
- For the Sauce: Set a medium sauce pan with 2 teaspoons of oil over medium heat. Add the onions and stir until soft. Food bloggers always say this takes 5 minutes. That's a total lie! Onions will be soft in like ... 20 minutes. Sorry. The truth hurts.
- Add the chopped chipotle to the onions in the pan, and stir over medium heat until the pepper becomes fragrant ( somewhere between 2 - 4 minutes )
- Add one cup of cauliflower sauce to the pan, and stir.
- Remove the baked burritos from the oven, and pour the sauce on top. Serve with chopped cilantro, diced tomatoes, and diced avocado to fancy it up a bit!
Notes
If you want the dish to be less spicy, make sure you remove the seeds and ribs from the poblanos, and remove the seeds from the chipotle peppers, too.