Lunch Burrito Recipe

Warm tortillas

Warm 8-inch flour tortillas in a dry skillet over medium heat for 15–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped in a clean towel to stay pliable until assembling.

To assemble each burrito: place a warm tortilla on a flat surface. Add approximately 1/2 cup cooked rice, 1/3 cup beans, 3–4 oz chosen protein, and desired toppings (cheese, sour cream, pico, lettuce, avocado). Fold sides in, then roll tightly from one edge to form a burrito. Serve with lime wedge and extra toppings on the side.

Seasoning mix

In a small bowl combine cumin (1 tsp), chili powder (1 tsp), garlic powder (1 tsp), salt (1 tsp), and black pepper (1/2 tsp). This seasoning will be used for any protein option.

Grilled chicken

If using raw chicken breast: pat 1 lb chicken dry, rub with 1 tbs olive oil and 1/2 of the seasoning mix. Preheat grill or grill pan to medium-high. Grill 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly or chop. Use about 3–4 oz per burrito.

Shredded chicken (quick)

If using pre-cooked or rotisserie chicken: warm 1 cup shredded chicken in a skillet with 1 tbs olive oil and 1/2 of the seasoning mix over medium heat 3–4 minutes until heated through. Add a splash (1–2 tbs) of water if dry and toss. Use about 3–4 oz per burrito.

Ground beef

Heat a skillet over medium-high heat and add 1 tbs olive oil. Add 1 lb ground beef and break up with a spatula. Cook until browned, 6–8 minutes. Drain excess fat if needed. Sprinkle remaining seasoning mix over the beef, add 2–4 tbs water, and simmer 2–3 minutes until slightly saucy. Portion about 3–4 oz per burrito.

Shredded beef (slow-cooked)

If using pre-cooked shredded beef: reheat 1 cup shredded beef in a skillet with 1 tbs olive oil and 1/2 tsp cumin and 1/2 tsp chili powder. Heat 4–5 minutes, adding a splash of beef broth or water to loosen juices. For from-scratch: slow-cook 1 lb chuck or flank with 1/2 cup beef broth, 1/2 onion, and half the seasoning on low 6–8 hours and shred. Use about 3–4 oz per burrito.

Steak (skirt or flank)

For skirt or flank steak: pat 1 lb steak dry, coat with 1 tbs olive oil and remaining seasoning. Preheat a skillet or grill to high and sear 3–4 minutes per side for medium-rare to medium (longer if desired). Let rest 5–7 minutes, then slice thinly against the grain. Use about 3–4 oz per burrito.

Cook rice

Rinse 1 cup long-grain rice until water runs clear. In a medium saucepan bring 2 cups water and 1/2 tsp salt to a boil. Add rice, stir once, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork. Squeeze optional 1/2 lime over the rice and stir for brightness.

Heat beans

In a small saucepan heat 1 tsp olive oil over medium heat. Add drained and rinsed black beans (1 cup), 1/2 tsp cumin and a pinch of salt. Cook 3–5 minutes until warmed through and slightly saucy. Mash a few beans with the back of a spoon for creaminess if desired. Finish with a squeeze of lime if using.

Prepare toppings while proteins and sides finish: shred cheese, make pico de gallo or dice tomatoes, slice avocado, and chop lettuce and cilantro. Keep cold toppings chilled until assembly. If using hot sauce, set out at serving.

Serve each assembled burrito with a lime wedge and sprinkle chopped cilantro on top or inside as desired. Offer extra rice and beans on the side.