Smothered Green Chili Burritos

These were really good but I used a little too much spinach so I'm going to adjust the amount in the following recipe for you. Lots of nice flavors going on here, wish I had a slightly larger burrito but hey, you gotta use what you have! These had a really nice flavor and the sauce was spot on. I had some frozen roasted Hatch chilies in the freezer that I used but you can sub a can of diced green chilies. This filling would also make a delicious quesadilla or taco. 

Filling:

• 1 small onion, diced
• 1 potato, diced (I used a russet, but a Yukon gold would be delicious)
• 1/2 red bell pepper, diced
• 2 cups frozen spinach
• 1 15-ounce can pinto beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 2 teaspoons Braggs liquid aminos
• 1/2 cup vegetable broth

Sauce:

• 1 small onion, diced
• 1 ice cubed roasted Hatch chilies (or sub 1 4-ounce can diced green chilis)
• 1/2 cup vegetable broth
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 teaspoon Braggs liquid aminos
• 1 tablespoon lemon juice
  
  
• Flour tortillas

Saute onion in a splash of water until translucent .

Add the onions to a blender. Add remaining sauce ingredients (not the tortillas) to blender.

Blend until smooth.

Cook the other small onion in a large skillet with a splash of water until translucent.

Add the remaining filling ingredients to the skillet and cook over medium until the potatoes are soft, 10-15 minutes. Add more vegetable broth or water if the pan starts to dry out.

Once potatoes are soft remove from heat and create an assembly line to fill the tortillas.

Place burritos in a cast iron pan and brown on all sides.

Place burrito on a plate and top with cheese sauce and a generous amount of the chili sauce.

These can be garnished with whatever you enjoy. Sliced jalapenos, guac, extra cheese sauce, etc.

Enjoy!!