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Winter Burrito with Peanut Beer Sauce

Winter Burrito with Peanut Beer Sauce

A hearty and surprisingly simple weeknight meal, perfect for warming you up and satisfying your cravings with its rich, savory flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Simmer Time 30 minutes
Total Time 40 minutes
Servings: 8 burritos
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 tablespoon olive oil
  • 1 pound ground turkey or chicken (or your favorite ground protein)
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional, for a little heat)
  • salt and freshly ground black pepper to taste
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (15-ounce) can corn drained (frozen or fresh also works)
  • ½ cup winter vegetables diced (e.g., sweet potato, butternut squash, bell peppers)
  • 1 (12-ounce) bottle or can amber or brown beer (a stout or porter also works wonderfully)
  • ½ cup creamy peanut butter (natural, unsweetened preferred)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
Tortillas and Toppings
  • 8 large flour tortillas warmed
  • shredded cheddar cheese
  • sour cream or Greek yogurt
  • chopped cilantro
  • pickled red onions
  • extra drizzle of peanut beer sauce

Equipment

  • Large skillet or Dutch oven
  • Small Bowl

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey or chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound ground turkey or chicken
  2. Add the chopped yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional minute until fragrant.
    1 medium yellow onion, 2 cloves garlic, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, salt and freshly ground black pepper
  3. Add the rinsed and drained black beans, drained corn, and your diced winter vegetables (such as sweet potato or butternut squash cubes) to the skillet. Stir everything together to combine with the seasoned protein mixture.
    1 (15-ounce) can black beans, 1 (15-ounce) can corn, ½ cup winter vegetables
  4. Pour the entire bottle or can of beer into the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5-7 minutes, allowing the alcohol to evaporate slightly and the flavors to meld.
    1 (12-ounce) bottle or can amber or brown beer
  5. In a separate bowl, whisk together the peanut butter, soy sauce or tamari, honey or maple syrup, and rice vinegar until smooth.
    ½ cup creamy peanut butter, 2 tablespoons soy sauce or tamari, 1 tablespoon honey or maple syrup, 1 teaspoon rice vinegar
  6. Pour the peanut butter sauce mixture into the skillet with the meat and vegetable mixture. Stir well until the sauce is evenly distributed and coats everything. Reduce the heat to low and let the filling simmer gently for another 10-15 minutes, or until the winter vegetables are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking. Taste and adjust seasoning with salt and pepper as needed.
    salt and freshly ground black pepper
  7. Warm your large flour tortillas according to package directions (a quick zap in the microwave or a brief pass over a dry skillet works well). Spoon a generous amount of the warm Winter Burrito with Peanut Beer Sauce filling onto the center of each tortilla.
    8 large flour tortillas
  8. Top the filling with your desired toppings: shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, or tangy pickled red onions.
    shredded cheddar cheese, sour cream or Greek yogurt, chopped cilantro, pickled red onions
  9. Fold in the sides of each tortilla and then tightly roll them up from the bottom to create your delicious burritos. Serve immediately with any extra peanut beer sauce on the side for dipping.
    extra drizzle of peanut beer sauce

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Filling can also be frozen for 2-3 months. Reheat gently on low heat or in the oven.