non-vegetariannut-free
southwest
Quiche with Green Chiles and Chorizo
Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!
15 min
425 cal
16gProtein
19gCarbs
32gFat
1Recipes
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Fiber-rich bean burrito, smothered in tangy green chile. A perfectly spiced, gut-friendly homestyle treat!
This southwest dish is perfect for lunch. With 731.08 calories and 27.64g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
Prepare the green chile sauce. Heat vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
Create the roux and thicken the sauce. Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1 minute. This cooks out the raw flour taste. Gradually whisk in the vegetable broth until no lumps remain. Stir in the diced green chiles (with their liquid), 1 tsp of ground cumin, dried oregano, salt, and pepper.
Simmer the sauce. Bring the mixture to a gentle simmer. Reduce heat to low and let it cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning if needed. Remove from heat and set aside.
Prepare the bean filling. In a separate bowl, combine the refried beans with the remaining 0.5 tsp of ground cumin and the chili powder. Mix until well combined.
Assemble the burritos. Warm the tortillas for about 20-30 seconds in a microwave or a dry skillet to make them pliable. Lay a tortilla flat and spread approximately 1/2 cup of the bean mixture in a line down the center. Top with about 2 tablespoons of the shredded cheese. Fold the short sides of the tortilla inward, then tightly roll from the bottom up to form a secure burrito.
Arrange and smother the burritos. Place each burrito seam-side down in the prepared baking dish. Pour the green chile sauce evenly over the top, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the sauce.
Bake and serve. Bake for 10-12 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden. Let the burritos rest for 3-5 minutes before serving. Garnish with sour cream, shredded lettuce, and diced tomatoes if desired.