Burritos Recipe

If you don't have cooked rice, cook 1 cup dry long-grain rice according to package instructions to yield about 2 cups cooked. Keep warm. If using canned beans, drain and rinse them well and set aside.

Sauté aromatics

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil. When hot, add the finely chopped onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Add 500 g ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat if necessary, leaving a tablespoon for flavor.

Season

Stir in 2 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes to toast the spices.

Combine beans and rice

Add the 1.5 cups drained black beans and 2 cups cooked rice to the skillet. Gently fold to combine and heat through for 2–3 minutes. Taste and adjust seasoning.

Finish filling

Turn off heat. Stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Keep the filling warm while you prepare tortillas and toppings.

Warm tortillas to make them pliable: heat a dry skillet over medium-high and briefly warm each tortilla 20–30 seconds per side, or wrap stacked tortillas in foil and warm in a 150°C (300°F) oven for 10 minutes, or microwave wrapped in a damp towel for 30–45 seconds.

Assemble burritos

Place a warmed tortilla on a clean surface. Spoon about 3/4 cup of the rice/bean/meat mixture down the center of each tortilla (adjust to preference). Top with about 2–3 tbsp shredded cheese, 2 tbsp sour cream, 2 tbsp salsa, a small handful (~1/6 cup) shredded lettuce, and ~2 tbsp diced tomatoes. Add pickled jalapeños, avocado or hot sauce if using.

Fold technique: Fold the short ends of the tortilla slightly over the filling, then fold one long side over and roll tightly to form a burrito. Keep seam side down. Repeat for remaining tortillas and filling.

Optional — crisp the burritos: Heat a lightly oiled skillet over medium and place seam-side down burrito in skillet. Cook 1–2 minutes per side until golden and crisp. This seals them and warms fillings through. Use a spatula to press gently.

Serve each burrito hot with extra salsa, sour cream and lime wedges on the side. Garnish with extra cilantro if desired.