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Burrito Recipe

Name: CHEVELANDs BURRITO Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas; 500 g cooked shredded chicken (or carne asada, carnitas, or ground beef); 1 tsp salt; 0.5 tsp black pepper; 1 tsp ground cumin; 1 tsp chili powder; 2 cups long-grain white rice, cooked; 2 tbsp cilantro (optional, for rice); 1 tbsp lime juice (for rice); 1 cup black beans or pinto beans, warmed and drained; 0.75 cup salsa (red or green); 0.5 cup sour cream; 1 cup shredded cheddar or Monterey Jack cheese; 1 cup iceberg or romaine lettuce, shredded; 1 cup tomato, diced; 1 tsp vegetable oil or butter (for warming tortilla); 1 to taste hot sauce (optional)

Inspired by CHEVELAND

Time35m

Serves4

Flour tortilla filled with your choice of meat, salsa, sour cream, rice, beans, cheese, lettuce and tomato.

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Ingredients

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Tortillas

4 count large flour tortillas

Meat (choose one)

1 1/8 lb (500 g) cooked shredded chicken (or carne asada, carnitas, or ground beef)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Ground cumin

1 tsp Chili powder

Rice & Beans

2 cups long-grain white rice, cooked

2 tbsp cilantro (optional, for rice)

1 tbsp lime juice (for rice)

1 cup black beans or pinto beans, warmed and drained

Salsa & Condiments

3/4 cup salsa (red or green)

1/2 cup Sour cream

Cheese & Produce

1 cup shredded cheddar or Monterey Jack cheese

1 cup iceberg or romaine lettuce, shredded

1 cup tomato, diced

Optional finishing & cooking

1 tsp vegetable oil or butter (for warming tortilla)

1 to taste hot sauce (optional)

Method

Prepare the meat

Season and heat

If your meat is already cooked (shredded chicken, carnitas, carne asada or cooked ground beef), place it in a medium skillet over medium heat. Add the salt, black pepper, ground cumin and chili powder. Add 1–2 tablespoons of water if meat seems dry. Stir and cook 3–5 minutes until heated through and spices are fragrant. Taste and adjust seasoning. If starting from raw meat, cook fully first and then proceed with the same seasoning step.

Prepare rice & beans

Rice

If your rice is cold, reheat gently in the microwave covered with a damp paper towel or warm in a skillet with a splash of water. Stir in cilantro and lime juice to make a simple cilantro-lime rice. Keep warm.

Beans

Warm the drained beans in a small saucepan over medium-low heat until just simmering, about 4–6 minutes. Mash slightly with the back of a spoon if you prefer a thicker texture. Keep warm.

Warm tortillas

Heat a large dry skillet over medium-high heat. Lightly brush each tortilla with a little oil or butter (optional). Warm each tortilla 20–30 seconds per side until pliable and lightly marked. Keep tortillas covered with a clean kitchen towel to stay warm and soft while you assemble.

Assemble the burritos

Lay one warm tortilla flat on a work surface. Spoon about 1/2 cup cooked rice down the center lengthwise, leaving 2 inches clear on each end.

Add about 1/4 cup warmed beans on top of the rice in a line.

Top with about 4 ounces (roughly 1/2 cup) of the seasoned meat, spreading it in a central strip.

Spoon about 2 tablespoons salsa and 1–2 tablespoons sour cream over the meat (or serve sour cream on the side).

Sprinkle about 1/4 cup shredded cheese over the fillings so it begins to melt from the warm ingredients.

Add 1/4 cup shredded lettuce and 2 tablespoons diced tomato on top (add lettuce conservatively to avoid sogginess).

Fold the sides of the tortilla in toward the center, then fold the bottom edge over the fillings and roll tightly away from you to form a burrito. Tuck the ends under or leave open-ended as desired.

Finish (optional)

For a grilled finish, heat a skillet over medium heat and place the assembled burrito seam-side down. Cook 1–2 minutes per side until tortilla is crisped and cheese inside is melted. Serve with extra salsa, sour cream and hot sauce to taste.