These chile relleno burritos are what vegetarian Tex-Mex dreams are made of.
Poblano peppers, mozzarella cheese, refried beans, and a delicious tortilla are all it takes to have these ready for when the hunger call strikes. I love Tex-Mex and basically grew up on burritos, enchiladas, quesadillas, fajitas, and taco pile-ups. Although the easy thai yellow curry sauce from my last post took lots of experimenting and tweaking to get right, the recipe for these burritos came quite naturally to me.
The inspiration for making chile relleno burritos came from Jesse’s Burritos in the small town of Borger, TX. If you ever find yourself near there, you HAVE to check them out! They are so good…and kind of a big deal! You’ll know why if you ever go.
This recipe takes only 30 minutes to make and requires very few ingredients. If you’re not up for making your own refried beans, you can opt for canned refried beans to speed up the process.
In these burritos, poblano peppers are roasted with mozzarella cheese and then wrapped in a tortilla along with refried beans. The end result = cheesy, smoky, peppery goodness! I LOVE using poblano peppers for these burritos, because they impart a smokier flavor compared to green bell peppers.
These burritos make the perfect snack or lunch because they are not messy and are super easy to transport. Yay!
- 2 large poblano peppers
- 4-ounce block mozzarella cheese
- 2 tablespoons canola oil, divided
- 4 large whole wheat tortillas
- 1 (16-ounce) can pinto beans, reduced sodium and undrained
- 1 clove garlic, minced
- a few dashes of chili powder
- salt to taste
- black pepper to taste
- Preheat the oven to 400 degrees Fahrenheit (F).
- Wash poblano peppers and cut in half with a paring knife. Remove the stems and seeds with hands.
- Place the peppers in an 8-inch square baking dish. Drizzle peppers with 1 tablespoon canola oil and a pinch of black pepper.
- Cut the mozzarella cheese block into 1-ounce slices using a paring knife. Place one slice of mozzarella cheese on top of each pepper.
- Roast peppers and cheese at 400 F for 20 minutes or until peppers are soft and cheese is browned and bubbly.
- While peppers are roasting, prepare refried beans by sauteing garlic in 1 tablespoon canola oil in a small saucepan for 2 minutes.
- Next, place pinto beans and a few pinches of chili powder into saucepan and heat through.
- Once bean mixture starts to come to a boil, take off heat and mash beans using a potato masher or fork.
- Place saucepan back on heat, stirring frequently until mixture is heated through. Turn off heat and set aside.
- Warm tortillas in oven by placing tortillas in a covered baking dish. Warm in oven for roughly 3-5 minutes.
- To assemble each burrito, place a tortilla on top of an 8-10 inch long piece of aluminum foil.
- Next, with a spoon place ¼ of the refried bean mixture on top of tortilla and spread around the tortilla, covering all but 1 inch from the edges.
- Top refried beans with a roasted pepper half, then roll burrito by folding two opposite ends over. Then, begin to roll one of the adjacent sides until tortilla is rolled up.
- Wrap each burrito with aluminum foil. Repeat steps #11-14 until all burritos are rolled.