Pablo Burrito Recipe
Chorizo sausage, green pepper, onion, black beans and tomato topped with sour cream & salsa
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Ingredients
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Burrito Filling
Assembly & Toppings
Method
Burrito Filling
- 1
Prepare vegetables
Wash the green bell pepper and remove seeds and ribs. Dice into roughly 1/2-inch pieces. Peel and dice the onion to match the pepper size. If using fresh tomato, dice to about 1/2-inch.
- 2
Cook chorizo
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the chorizo (removed from casing) and break up with a wooden spoon. Cook 5–7 minutes, stirring, until mostly browned and slightly crisp at the edges.
- 3
- 4
Season and add beans & tomatoes
Add the drained black beans and diced tomatoes to the skillet. Sprinkle in the cumin, chili powder, kosher salt, and black pepper. Stir to combine and simmer 3–4 minutes until heated through and flavors meld. Taste and adjust salt and pepper as needed.
- 5
Assembly & Toppings
- 6
Warm tortillas
Warm the flour tortillas for pliability: wrap in a damp paper towel and microwave for 20–30 seconds, or warm one at a time in a dry skillet for 20 seconds per side over medium heat.
- 7
Assemble burritos
Lay a warm tortilla flat. Spoon about 1/4 of the chorizo and bean mixture down the center of the tortilla (roughly 3/4 to 1 cup). Sprinkle approximately 1/4 cup shredded cheese over the filling.
- 8
Fold burrito
Fold the bottom edge up over the filling, fold the sides in, then roll tightly to close. Place seam-side down on a plate. Repeat with remaining tortillas and filling.
- 9
Optional crisp & serve
If you prefer a lightly crisp exterior, heat a clean dry skillet over medium and place each burrito seam-side down for 1–2 minutes per side until golden. Transfer to plates. Top each burrito with 1 tablespoon sour cream and 1/4 cup salsa. Serve with lime wedges and hot sauce on the side.