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Burrito Dinner Recipe

Name: Cilantros Mexican Cuisine Mandevilles Burrito Dinner Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 1 lb or shredded cooked chicken; 1 tbs olive oil; 0.5 cups yellow onion, finely chopped; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 0.25 cups water or low-sodium chicken/beef broth; 1 cups long-grain white rice; 2 cups water; 1 tbs olive oil or butter; 0.5 tsp salt; 1 tbs lime juice (optional); 2 tbs chopped cilantro (optional); 1 cups canned black beans, rinsed and drained; 1 tsp olive oil; 1 tsp minced garlic; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp lime juice (optional); 4 each large flour tortillas (10-12 inch); 1 cups shredded cheddar or Mexican blend cheese; 0.5 cups sour cream; 0.5 cups salsa; 1 cups shredded lettuce; 0.5 cups diced tomatoes

Inspired by Cilantros Mexican Cuisine Mandeville

Time45m

Serves4

Ground beef or shredded chicken served with rice and beans | Grilled Chicken or Steak for an additional charge

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Ingredients

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Protein (choose one)

1 lb ground beef (80/20)

1 lb or shredded cooked chicken

1 tbs olive oil

1/2 cups yellow onion, finely chopped

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Watkins paprika

1 tsp kosher salt

1/2 tsp black pepper

1/4 cups water or low-sodium chicken/beef broth

Rice

1 cups Long-grain white rice

2 cups water

1 tbs olive oil or butter

1/2 tsp Celtic sea salt

1 tbs lime juice (optional)

2 tbs chopped cilantro (optional)

Beans

1 cups canned black beans, rinsed and drained

1 tsp olive oil

1 tsp minced garlic

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp lime juice (optional)

Assembly & Toppings

4 each large flour tortillas (10-12 inch)

1 cups shredded cheddar or Mexican blend cheese

1/2 cups Sour cream

1/2 cups salsa

1 cups shredded lettuce

1/2 cups Diced Tomatoes

2 tbs jalapeño slices (optional)

2 tbs fresh cilantro, chopped (optional)

2 each Lime wedges

Optional upgrade (grilled)

1 lb boneless skinless chicken breast or skirt steak (for grilling)

1 tbs olive oil

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

1 tsp Chili powder

Method

Protein (ground beef) or shredded chicken

Ground beef

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add chopped onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds. Add 1 lb ground beef and break up with a spatula; cook until browned, about 6–8 minutes. Drain excess fat if desired. Stir in 1 tsp cumin, 1 tsp chili powder, 0.5 tsp paprika, 1 tsp kosher salt, 0.5 tsp black pepper and 1/4 cup water or broth. Reduce heat to medium-low and simmer 3–5 minutes until seasoned and slightly saucy. Keep warm.

Shredded chicken (alternative)

If using shredded chicken, warm 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and cook 2–3 minutes. Add 2 tsp minced garlic and cook 30 seconds. Add 1 lb shredded cooked chicken and sprinkle with 1 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, 1 tsp salt and 1/4 cup broth. Stir and cook 3–4 minutes until heated and coated with seasoning. Adjust salt to taste.

Optional grilled protein

For grilled chicken or steak upgrade: combine 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 0.75 tsp salt and 0.5 tsp black pepper in a bowl. Toss 1 lb chicken breasts (pounded to even thickness) or skirt steak in the marinade and let rest 15–30 minutes if time allows. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side until 165°F (74°C); steak 3–5 minutes per side for medium-rare to medium (adjust to preference). Let rest 5 minutes, then slice against the grain for steak or shred/pat dry and slice chicken. Season lightly with lime juice and reserve.

Rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1 tbsp oil or butter and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let stand covered 5 minutes. Fluff with fork and stir in 1 tbsp lime juice and 2 tbsp chopped cilantro if using. Keep warm.

Beans

Heat 1 tsp olive oil in a small skillet over medium heat. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 1 cup rinsed black beans, 1/2 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper. Cook 3–5 minutes until warmed through. Mash about 1/3 of the beans with the back of a spoon for a creamier texture, or leave whole. Stir in 1 tsp lime juice if desired and remove from heat.

Assembly & Toppings

Warm tortillas: wrap tortillas in damp paper towel and microwave 20–30 seconds, or warm on a dry skillet 15–20 seconds per side until pliable.

Assemble burritos: lay a warm tortilla flat. Spoon 1/4 cup rice down the center, then 1/3 to 1/2 cup of the prepared protein (ground beef, shredded chicken, or sliced grilled protein). Add 1/4 cup beans, 1/4 cup shredded cheese, a tablespoon of sour cream, 2 tablespoons salsa, and a small handful of shredded lettuce and diced tomatoes. Add jalapeño slices and cilantro if using. Squeeze a lime wedge over filling.

Fold burrito: fold the sides of the tortilla over the filling, then roll from the bottom up, tucking as you go to create a tight burrito. If you prefer, place seam-side down on a hot skillet for 1–2 minutes per side to seal and lightly crisp the tortilla.

Serve: cut in half if desired and serve immediately with extra salsa, sour cream and lime wedges on the side.