Lunch Burrito Recipe

Prepare ingredients

Chop onion and bell pepper, mince garlic, shred cheese, and chop cilantro. Drain diced tomatoes with chiles and set aside.

Cook protein

Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium-high heat. Add the ground beef (or chosen protein) and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. If using tofu, crumble and brown until slightly crisp, about 6–8 minutes.

Sauté vegetables

Push the cooked protein to one side of the skillet (or remove briefly). Add the chopped onion and diced bell pepper to the skillet and sauté in the rendered fat or a little oil for 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Combine and season

Mix the browned protein back with the vegetables (if separated). Stir in the drained diced tomatoes with chiles, ground cumin, chili powder, 3/4 tsp salt, and 1/2 tsp black pepper. Cook for 2–3 minutes to meld flavors and warm the tomatoes. Taste and adjust seasoning.

Warm beans and rice for filling

Stir 1 cup warmed black beans into the filling to slightly thicken and add creaminess; heat through 1–2 minutes. Fold in 2 cups cooked rice just to combine and warm, about 1 minute. Remove skillet from heat and stir in half the shredded cheese (about 1/2 cup) and chopped cilantro. Keep warm.

Warm tortillas

Warm tortillas so they’re pliable: wrap in a damp paper towel and microwave 20–25 seconds, or heat individually in a dry skillet 20–30 seconds per side over medium heat.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/2 to 3/4 cup of the filling into the center, leaving 1.5 inches clear at edges. Add a spoonful of salsa (1–2 tbs if using), a sprinkle of shredded lettuce (about 1/4 cup), and a tablespoon of sour cream or Greek yogurt. Sprinkle remaining shredded cheese on top. Fold the sides in, then roll tightly from the bottom to form a burrito seam-side down. Repeat with remaining tortillas and filling.

Finish (optional crisp)

If you prefer a crisp exterior, heat a clean skillet over medium and place burrito seam-side down. Cook 1–2 minutes per side until golden and sealed. Press gently with a spatula while cooking.

Warm the extra 2 cups of cooked rice in a saucepan over low heat with 1 teaspoon olive oil, 1/4 tsp salt, and 1 teaspoon lime zest (if using). Stir occasionally until heated through, about 4–6 minutes. Fluff with a fork before serving.

Warm the extra 1 cup of black beans in a small saucepan over medium-low heat for 3–4 minutes, stirring occasionally. Season with a pinch of salt if needed. Keep covered and warm until serving.

Place one burrito on each plate and serve with a scoop (about 1/2 to 1 cup) of the warmed rice and a scoop (about 1/2 cup) of the warmed beans on the side.

Garnish with remaining chopped cilantro, lime wedges, extra salsa, sour cream, pickled jalapeños, and shredded lettuce as desired.