El Paso Burrito Recipe

Cook aromatics

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper and sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Add the ground beef to the skillet. Break it up with a spatula and cook 6–8 minutes until no pink remains and edges are starting to brown. Drain excess fat if desired, leaving a little for flavor.

Season and simmer

Stir in chili powder, cumin, paprika, oregano, salt, and black pepper. Add the drained diced tomatoes, tomato paste, and 1/4 cup beef broth (or water). Reduce heat to medium-low and simmer 6–8 minutes until mixture is saucy and slightly reduced. Taste and adjust seasoning.

While the beef cooks, bring 2 cups water or broth to a boil in a small saucepan. Stir in rinsed rice and 1/4 teaspoon salt. Reduce heat to low, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in lime juice and chopped cilantro, if using.

Warm the drained beans in a small saucepan over low heat for 3–5 minutes, stirring occasionally. If you prefer, gently mash half the beans with the back of a spoon to create a creamier texture. Keep covered until assembly.

Prepare the cheese, sour cream, salsa, and pickled jalapeños so they are ready to add to each burrito.

Warm the tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable, or brush lightly with melted butter and warm in a skillet. Keep warm wrapped in a clean towel.

Assemble burritos

Lay a warm tortilla on a flat surface. Place about 1/4 cup rice in the center, then 1/4 cup of the seasoned ground beef, 1/4 cup beans, 1/4 cup shredded cheese, 2 tablespoons salsa, and 1–2 tablespoons sour cream. Add shredded lettuce, diced tomato, and a few pickled jalapeños if desired. Fold the sides in, then roll tightly from the bottom to enclose the filling.

Finish

Optionally, place assembled burritos seam-side down in a hot skillet or panini press and cook 1–2 minutes per side until golden and sealed. Serve immediately with lime wedges.

Top burritos with extra salsa, sour cream, shredded lettuce, diced tomatoes, and a squeeze of lime. Serve additional salsa and pickled jalapeños on the side.