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Crispy Cheese Poblano Avocado Burrito Recipe

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4.2 from 10 reviews

This Crispy Cheese Poblano Avocado Burrito recipe combines tender sautéed potatoes, smoky poblano peppers, black beans, creamy smashed avocado, and melty cheeses layered inside warm tortillas. Finished with a zesty lime crema and jalapeño crisps, these burritos offer a flavorful and satisfying meal perfect for any occasion.

Ingredients

Vegetable and Bean Mixture

  • 2 tablespoons extra virgin olive oil
  • 1 russet potato, chopped
  • 1 yellow onion, chopped
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • kosher salt, to taste
  • 2 poblano peppers, seeded and chopped
  • 1 can black beans, drained

Fillings and Toppings

  • 1 avocado, smashed
  • 1/2–1 cup shredded pepper jack cheese
  • 1 cup tomato salsa
  • 1 cup fresh cilantro, chopped
  • 3 cups shredded Mexican cheese blend
  • 1–2 jalapeños, sliced
  • 6 large (burrito size) tortillas

Lime Crema

  • 1/2 cup plain Greek yogurt or sour cream
  • 1–2 cloves garlic, grated
  • juice of 1–2 limes
  • kosher salt, to taste

Instructions

  1. Sauté Vegetables and Spices: In a large skillet, heat the olive oil over high heat. Add the chopped potato and onion, cooking for 5 minutes until slightly softened. Stir in the chipotle chili powder, chili powder, garlic powder, and salt. Add the chopped poblanos and cook for another 5 minutes to let the flavors meld. Remove from heat and stir in the drained black beans.
  2. Assemble Burritos: Warm each tortilla in the microwave for about 20 seconds to make them pliable. Layer smashed avocado, shredded pepper jack cheese, the poblano and bean mixture, tomato salsa, and chopped cilantro in the center of each tortilla. Fold the sides and ends over the filling and roll the burrito tightly.
  3. Prepare the Lime Crema: In a bowl, combine the Greek yogurt or sour cream, grated garlic, lime juice, and salt. Adjust the seasoning to taste and set aside.
  4. Crisp the Burritos: Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle about 1/2 cup of Mexican cheese blend in a 4-6 inch circle or square on top of the jalapeños. Place one burrito on the cheese and cook for 3-5 minutes until the cheese starts to crisp on the bottom. Using a spatula, carefully fold the burrito into the melting cheese, wrapping it together. Continue to cook for another 3-4 minutes until the cheese is crisped and golden all over. Repeat with the remaining burritos.
  5. Serve: Serve the crispy cheese poblano avocado burritos warm with the lime crema and any additional toppings you love for extra flavor and freshness.

Notes

  • Ensure the potatoes are chopped into small pieces for quicker cooking and better texture.
  • Adjust the amount of jalapeños according to your heat preference.
  • Microwaving tortillas briefly makes them easier to roll without cracking.
  • You can substitute sour cream for Greek yogurt in the lime crema based on preference.
  • For added protein, consider adding cooked chicken or beef to the filling.

Find it online: https://lauracooks.com/crispy-cheese-poblano-avocado-burrito-recipe/