Beef Burritos with Monterey Jack Sauce

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Beef Burritos with Monterey Jack Sauce1/2 pound boneless chuck, cut into 1/4-inch cubes1 tbsp vegetable oil1 1/4 cups finely chopped broccoli1 small clove garlic, minced1 small onion, minced1/2 cup tomato purée1/2 tsp chili powder1/4 tsp ground cuminSauce:3 ounces Monterey Jack cheese1/2 cup sour cream4-ounce can chopped green chiles2 tsp fresh lemon juicefour 8-inch flour tortillas In a large heavy skillet cook the chuck in oil over moderately highheat, stirring until it is just browned. Add broccoli, garlic, onion,tomato purée, chili powder, cumin, salt to taste, and 1/2 cup water.Cook mixture, covered, over moderate heat 15 to 17 minutes or untilfilling is thickened. Keep the filling warm, covered, over low heat.In a small saucepan, combine Monterey Jack cheese, sour cream, chiles, and lemon juice. Heat over moderately low heat until cheese is meltedand keep warm, covered. Do not let sauce boil.Heat a dry 8-inch skillet and heat each tortilla, turning frequently,for 30 seconds or until soft. Transfer to a work surface. Spoon 1/4 of filling onto tortilla and roll up burrito.Arrange filled burritos seam side down on platter and nap with sauce.Serves 2