Ingredients
Scale
- 2 large poblano peppers diced
- 4 cloves garlic roughly chopped
- 1 med onion roughly chopped
- 1 cup veggie broth
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp smoke paprika
- 2 tsp taco seasoning
Instructions
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In a hot skillet over med/high heat, drizzle some oil and add in the diced poblano peppers, along with garlic cloves and onions. Cook this for 5-7 mins until veggies get translucent and charred.
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Next transfer this mixture into a blender and add in the veggie broth. Blend until you have a smooth consistency.
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Transfer the sauce into the same skillet you used earlier on low heat and add in the sauce along with the spices. Taste for salt and let the sauce simmer on low.
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Assemble you burritos, place them in a oven safe baking tray, smothered the burritos in the sauce, add cheese and place in the oven at 400°F until cheese is nice and melted and bubbly.
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Remove from oven, drizzle some sour cream and chopped cilantro and enjoy!
Notes
- You can replace the flour tortilla with GF and substitute sour cream and cheese for plant or lactose free.
- I make the filling and sauce the day before and assemble all the burritos ahead of time, the day I put all the burritos in a large baking sheet and pour the sauce over along with cheese.
- Since you’re only putting the burritos in the oven for the cheese to melt, make sure all of your fillings for the burritos are warmed up or hot.
- Prep Time: 15
- Cook Time: 20
- Category: dinner, entree
- Cuisine: Mexican
Keywords: burritos, Green Chile Burritos, vegan mexican food