Calabacitas Burrito Recipe
deep fried burrito with a side of poblano sauce.
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Ingredients
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Burrito Filling
Poblano Sauce
For Frying
Method
Burrito Filling Preparation
- 1
- 2
Cook the Filling
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté for 2-3 minutes until soft.
- 3
Add Vegetables
Add the zucchini, yellow squash, corn kernels, black beans, cumin, chili powder, salt, and pepper. Stir and cook for about 5-7 minutes until the vegetables are tender.
- 4
Cool the Mixture
Remove the skillet from heat and let the filling cool while you prepare the tortillas.
Assembling the Burritos
- 5
Fill the Tortillas
Lay out the flour tortillas and place a generous amount of the vegetable filling in the center of each tortilla. Sprinkle shredded cheese on top.
- 6
Roll the Burritos
Fold in the sides of the tortilla and roll it up tightly from the bottom. Ensure the filling is secured inside.
Frying the Burritos
- 7
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Burritos
Carefully place the burritos in the hot oil, seam side down. Fry for about 3-4 minutes on each side or until golden brown.
- 9
Drain the Burritos
Remove the burritos and place them on a paper towel-lined plate to absorb excess oil.
Poblano Sauce Preparation
- 10
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skin is charred.
- 11
Blend the Sauce
Once cooled, peel and seed the roasted peppers. In a blender, combine the peppers, sour cream, lime juice, garlic powder, salt, and water. Blend until smooth.
