Burrito Recipe

Burritos & More

1. 1

   Cook the rice

   In a pot, cook 1 cup of white rice until tender. Fluff with a fork and set aside.

2. 2

   Sauté vegetables

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and chopped red bell pepper; sauté until softened, about 4-5 minutes. Add minced garlic and a pinch of salt and pepper, and cook for another 30 seconds.

3. 3

   Bloom spices

   Stir in 1 teaspoon ground cumin and 1.5 teaspoons chili powder. Cook for 30 seconds to bloom the spices.

4. 4

   Add beans, corn, lime

   Add drained black beans (1 can) and corn (1 cup) to the skillet. Pour in 2 tablespoons lime juice and simmer 5-7 minutes, until heated through. Taste and adjust salt if needed.

5. 5

   Combine chicken and salsa

   Fold in shredded chicken (2 cups) and salsa (0.5 cup). Cook until heated through and well combined.

6. 6

   Warm tortillas

   Warm large flour tortillas (4) in a dry skillet or microwave until pliable.

7. 7

   Assemble burritos

   To each tortilla, place about 1/4 cup of cooked rice in the center. Top with roughly 1/3 cup of the bean and vegetable mixture, then sprinkle with 1/4 cup shredded cheddar cheese. Add a spoonful of salsa if desired, and fold the sides to roll tightly.

8. 8

   Melt cheese and toast

   Optional: Place the rolled burritos seam-side down in the skillet and cook 1-2 minutes per side until the cheese melts and the tortillas are lightly toasted.

9. 9

   Finish and serve

   Serve burritos with sour cream, chopped fresh cilantro, and extra lime juice or wedges as desired.