Jackson Burrito Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch.

In a small saucepan combine rinsed rice, 2 cups water and 1/4 tsp salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in lime zest if using. Keep covered until assembly.

Heat a large skillet over medium-high heat. Add 1 tbsp oil (or use a nonstick skillet) and add the diced onion. Cook 3–4 minutes, stirring, until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

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

Sprinkle cumin, chili powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper over the beef. Stir to combine and toast the spices 30–60 seconds.

Stir in 2 tbsp tomato paste and 1/2 cup beef broth (or water). Scrape up any browned bits from the pan and simmer 2–3 minutes until slightly thickened.

Add the drained black beans and thawed corn. Stir and heat through 2–3 minutes. Taste and adjust seasoning with additional salt or pepper if needed. Keep warm until assembly.

Warm the flour tortillas: heat a large dry skillet over medium and warm each tortilla 20–30 seconds per side until pliable, or brush lightly with oil or butter and warm in skillet for 15–20 seconds per side. Keep wrapped in a clean towel to stay warm.

Lay a warm tortilla on a flat surface. Spoon about 1/2 cup cooked rice down the center of the tortilla, leaving room at the ends.

Top the rice with about 1/2 cup of the beef and bean filling (adjust to preference).

Sprinkle about 1/4 cup shredded cheddar over the filling so it melts against the hot filling.

Add a handful (about 1/2 cup) of shredded lettuce and about 2 tbsp diced tomatoes on top of the cheese.

Finish with 1–2 tbsp sour cream, 1–2 tbsp salsa, pickled jalapeños and chopped cilantro if using.

Fold the sides of the tortilla in, then roll the burrito tightly from one end to the other. Repeat with remaining tortillas and fillings.

Optional: For a crisp exterior, place assembled burritos seam-side down in a lightly oiled skillet over medium heat and press with a spatula for 1–2 minutes per side until golden.

Serve immediately with extra salsa, sour cream or hot sauce on the side.