Burrito Recipe

Make pico de gallo

In a medium bowl combine the diced tomatoes, diced onion, chopped cilantro, lime juice, minced jalapeño (if using) and 1/2 tsp salt. Stir, taste and adjust salt or lime. Let rest at room temperature 10–15 minutes to meld.

Heat and season meat

If using precooked shredded chicken: warm 2 cups chicken in a skillet over medium heat with 1 tsp oil, 1/4 tsp salt and 1/4 tsp black pepper until hot, about 3–4 minutes. If using ground beef or pork: heat 1 tbsp oil in skillet over medium-high, add 1 lb ground meat (makes about 2 cups cooked), season with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt and 1/4 tsp black pepper. Cook, breaking up meat, until browned and cooked through, 6–8 minutes. Drain excess fat and keep warm.

Warm beans and rice

Warm the cooked rice and black beans together in a small saucepan over medium-low heat with 1–2 tbsp water to loosen and 1/4 tsp salt. Stir frequently until heated through, 4–5 minutes. Alternatively microwave covered until hot.

Heat enchilada sauce

Pour your chosen sauce (mild green or hot red) into a small saucepan and warm over low heat until gently simmering, 3–5 minutes. Keep warm on lowest heat until assembly.

Warm tortillas so they’re pliable: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side, or wrap stack in a damp towel and microwave 20–30 seconds. Keep wrapped to stay warm.

Lay one warmed tortilla flat. Spoon 1/4 cup rice down the center, followed by 1/2 cup seasoned meat, 1/4 cup black beans, a small handful (about 1/4 cup) shredded lettuce, 3 tbsp pico de gallo, and 2 tbsp sour cream. Do not overfill—leave about 2 inches free at each end.

Fold the sides of the tortilla toward the center, then roll tightly from the bottom up to form a burrito. Place seam-side down on a cutting board. Repeat for remaining tortillas and fillings.

Preheat oven to 375°F (190°C). Lightly oil a baking dish or coat with cooking spray.

Arrange burritos seam-side down in the baking dish. Spoon 1/4 cup warmed enchilada sauce over each burrito (use mild green or hot red as chosen), covering the top and slightly down the sides. If you like, sprinkle with shredded cheese (optional) before baking.

Bake uncovered 12–15 minutes until heated through and sauce is bubbling at edges. For a slightly crisp exterior, set oven to broil for 1–2 minutes watching carefully to avoid burning.

Remove from oven. Let rest 2 minutes, then serve each burrito topped with an extra spoonful of sauce if desired, remaining pico de gallo, and additional sour cream to taste.