Equipment Needed
- Large skillet
- Mixing bowls
- Rubber spatula
- 9×13 inch baking dish
- Aluminum foil
- Measuring cups and spoons
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease my baking dish. Then, in my large skillet over medium heat, I brown the ground meat with the diced onion. This is where the magic starts—I let the onion get translucent and the meat develop a nice sear, which builds a deeper flavor base. I’ve learned the hard way that rushing this step results in a bland filling, so I take my time here, about 7-8 minutes. Once the meat is cooked through, I drain any excess fat, then stir in the garlic, taco seasoning, green chiles, black beans, and corn. I let this all heat through for another 3-4 minutes, filling my kitchen with that incredible savory aroma.
Now, for the creamy transformation. I turn the heat down to low and add the entire block of softened cream cheese and the sour cream right into the skillet. Using my rubber spatula, I gently but persistently stir and fold until the cream cheese is fully melted and coats every bean and kernel of corn in a luscious, creamy blanket. I then remove the skillet from the heat and stir in one cup of the shredded cheese. The residual heat is perfect for melting it just enough to make the filling incredibly cohesive and gooey.
The assembly is my favorite part. I warm my tortillas for about 20 seconds in the microwave wrapped in a damp paper towel—this prevents them from cracking when you roll them, a crucial tip I discovered after a frustrating first attempt with cold tortillas. I spoon a generous amount of the creamy filling down the center of each tortilla, fold in the sides, and roll them up tightly, placing them seam-side down in the prepared baking dish. Once they’re all snug in the dish, I pour the enchilada sauce evenly over the top and sprinkle on the remaining cup of cheese.
Finally, I cover the dish tightly with foil and bake for 20 minutes. Then, I remove the foil—this is key for that beautiful, bubbly, golden-brown top—and bake for another 10-15 minutes until the cheese is perfectly melted and the edges of the tortillas are just starting to crisp. I let the burritos rest for about 5-10 minutes after pulling them from the oven. This rest time is non-negotiable; it lets the filling set so they don’t fall apart when you serve them, a lesson I learned after burning my mouth on immediate, saucy chaos!(See the next page below to continue…)