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Burritos & Epic Burritos® Recipe

Name: Del Tacos BURRITOS & EPIC BURRITOS® Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 count large flour tortillas; 2 cups shredded cheddar or Mexican blend cheese; 1 cups sour cream; 0.25 cups fresh cilantro, chopped; 2 count limes (for serving and finishing); 1 pound ground beef (80/20) or shredded chicken breast; 1 cups black beans, drained and rinsed; 1 tbs olive oil; 0.5 cups onion, finely chopped; 2 count garlic cloves, minced; 1 tsp chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 2 tbs tomato paste; 0.5 cups low-sodium chicken or beef broth; 1 tsp salt; 0.5 tsp black pepper; 2 cups romaine or leaf lettuce, shredded; 1 count ripe tomato, diced; 0.25 cups pickled jalapeños, sliced; 1 count avocado or guacamole; 1 cups salsa or pico de gallo

Inspired by Del Taco

Time45m

Serves6

Make Burritos & Epic Burritos® Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortillas & Assembly

6 count large flour tortillas

2 cups shredded cheddar or Mexican blend cheese

1 cups Sour cream

1/4 cups Fresh cilantro, chopped

2 count limes (for serving and finishing)

Protein Filling (choose one or make both — Epic Burrito style uses both meat and beans)

1 pound ground beef (80/20) or shredded chicken breast

1 cups black beans, drained and rinsed

1 tbs olive oil

Seasoning & Sauce

1/2 cups Onion, finely chopped

2 count Garlic cloves, minced

1 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Dried oregano

2 tbs tomato paste

1/2 cups low-sodium chicken or beef broth

1 tsp Celtic sea salt

1/2 tsp black pepper

Vegetables & Toppings

2 cups romaine or leaf lettuce, shredded

1 count ripe tomato, diced

1/4 cups pickled jalapeños, sliced

1 count avocado or guacamole

1 cups salsa or pico de gallo

Method

Protein Filling (choose preparation depending on protein)

Prepare ground beef (if using)

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When shimmering, add ground beef and break up with a spatula. Cook 5–7 minutes until browned. Drain excess fat if desired, then reduce heat to medium. Add half of the chopped onion and 1 minced garlic clove and sauté 2 minutes until softened.

Prepare shredded chicken (if using)

If using cooked shredded chicken, heat 1 tbs olive oil in the skillet over medium heat, add the remaining half onion and 1 minced garlic clove and sauté 2 minutes. Add shredded chicken, 1 tbs tomato paste, 2 tbs broth, 1/2 tsp chili powder and 1/2 tsp cumin, stirring to combine and warm through for 3–4 minutes.

Season and combine (for beef or chicken)

To the protein in the skillet add remaining chili powder, cumin, smoked paprika, oregano, tomato paste, remaining broth, salt and pepper. Stir and simmer 2–3 minutes until mixture is slightly thickened. Add black beans and fold to combine; cook 1–2 minutes to heat beans through. Taste and adjust salt, pepper or spices.

Vegetables & Toppings

Prepare produce: shred the lettuce, dice the tomato, slice pickled jalapeños, chop cilantro, and slice or mash the avocado to make guacamole. Warm the salsa if preferred. Cut limes into wedges for serving.

Tortillas & Assembly

Warm tortillas: stack tortillas on a plate, cover with a damp paper towel and microwave 20–30 seconds until pliable. Alternately, warm individually in a dry skillet over medium heat 20–30 seconds per side.

Assemble burritos: Lay a warm tortilla flat. Spoon about 1/2 cup protein-and-bean mixture down the center. Top with 1/4 cup shredded cheese, 2–3 tbs sour cream, 2 tbs salsa or pico de gallo, a handful (about 1/3 cup) shredded lettuce, diced tomato and a few jalapeño slices. Add sliced or mashed avocado and sprinkle with chopped cilantro. Squeeze a little lime juice over the filling.

Roll burrito: Fold bottom edge up over filling, fold both sides in snugly, then roll away from you tightly to enclose. Place seam-side down on a skillet over medium-low heat and toast 1–2 minutes per side to seal and crisp slightly.

Serve: Cut burritos in half on the bias if desired and serve with extra salsa, sour cream and lime wedges.