Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 2 cups water or broth, 1 tsp oil and 1/4 tsp salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 1/2 tsp lime zest. Keep warm.

Protein (Seasoned Beef & Beans)

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1/2 diced yellow onion and cook 2–3 minutes until softened.

Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 1 lb ground beef; break up with a spatula and cook until browned, about 6–8 minutes.

Stir in 1 tbsp tomato paste, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Cook 1 minute to toast spices.

Add 1 cup cooked pinto or black beans and 1/4 cup water. Reduce heat to medium-low and simmer 3–4 minutes to warm beans and thicken the mixture. Taste and adjust seasoning.

Salsa (Quick Fresh Salsa)

In a small bowl combine 1 diced tomato, 1/4 cup chopped cilantro, 1/4 cup finely chopped red onion, 1/2 seeded and minced jalapeño, 2 tbsp lime juice and 1/2 tsp kosher salt. Stir and let sit 5–10 minutes for flavors to meld.

Tortilla & Assembly

Warm each flour tortilla: stack and wrap in a damp paper towel and microwave 20–30 seconds, or heat individually in a dry skillet 15–20 seconds per side until pliable.

Lay a warmed tortilla on a flat surface. Spoon about 1/4 cup rice down the center, then 1/4 of the beef and bean mixture (about 3/4 cup), followed by shredded lettuce (about 1/2 cup), 1/4 cup shredded cheddar, 2–3 tbsp fresh salsa, sliced avocado, a dollop (about 2 tbsp) of sour cream, a sprinkle of green onions and a few pickled jalapeños if using. Repeat for remaining tortillas.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. If desired, place seam-side down in a hot skillet for 1–2 minutes per side to crisp and seal.

Garnish with remaining cilantro and serve with lime wedges. Serve immediately while warm.