Burrito Recipe

Prepare beans

If using dried beans: rinse 1 1/2 cups dried black beans and soak in water overnight or use quick-soak (cover with 3 inches water, bring to boil 2 minutes, remove from heat and soak 1 hour). Drain, then place beans in a medium pot with 4 cups fresh water. Bring to a simmer, reduce heat to low, partially cover and cook 60–90 minutes until tender. Salt in last 10 minutes. If using canned beans: drain and rinse 2 (15 oz) cans; reserve 1/4 cup can liquid or use vegetable broth.

Sauté aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté 5–7 minutes until softened and translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

Flavor beans

If using cooked or canned beans, add 1 1/2 cups cooked/drained beans to the skillet (reserve a few for garnish if desired). Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. If mixture seems dry, add 2–4 tablespoons bean cooking liquid or water. Cook 3–5 minutes, gently mashing about half the beans with the back of a spoon to thicken and create a creamy texture. Finish with 1 tablespoon lime juice, stir and remove from heat.

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan, heat 1 tsp oil or butter over medium heat, add rinsed rice and toast stirring 1 minute. Add 1 1/2 cups water and 1/4 tsp salt; bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Turn off heat and let rest, covered, 10 minutes. Fluff with fork and stir in chopped cilantro and 1/2 tsp lime zest if using.

Warm tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable, or wrap stack in foil and warm in 300°F (150°C) oven for 8–10 minutes.

Assemble burritos: lay a warmed tortilla on a flat surface. Spoon about 1/2 cup cooked rice down the center, then 1/2 cup of the bean filling. Add about 1/4 cup shredded cheese, 1/2 cup shredded lettuce, 1/4 cup diced tomato, 2 tablespoons sour cream, 2 tablespoons salsa and 1/4 cup avocado or guacamole. Adjust quantities as desired but avoid overfilling to make wrapping easier.

Fold burrito: fold the sides of the tortilla in toward the center, then fold the bottom up over the filling and roll away from you, keeping the edges tucked in, until sealed. Place seam-side down on the skillet.

Optional finish: heat a skillet over medium and place seam-side down burrito in pan. Cook 1–2 minutes per side until tortilla is golden and cheese inside melts. Serve immediately with extra salsa, sour cream and hot sauce if desired.