Burritos Recipe

Sauté aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Brown the beef

Add 1 lb ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon for flavor.

Season and simmer

Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper. Add 2 tablespoons tomato paste and cook 1 minute to bloom the spices. Add the drained diced tomatoes, 1 cup beef broth (or water), and both cans (or 2 cups total) of rinsed beans. Bring to a gentle simmer, reduce heat to medium-low, and cook until slightly thickened, 8–10 minutes. Taste and adjust seasoning.

While the filling simmers, prepare the rice. In a small saucepan, heat 1 teaspoon oil over medium heat. Add the rinsed 1 cup rice and toast for 1 minute. Add 2 cups water and 1/2 teaspoon salt, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes without lifting the lid. Remove from heat and let sit covered 5 minutes. Fluff with a fork, then stir in the zest and juice of 1 lime and 1/4 cup chopped cilantro.

Warm the tortillas: wrap the 4 large flour tortillas in a slightly damp paper towel and microwave for 20–30 seconds until pliable, or warm each tortilla briefly in a dry skillet (about 20 seconds per side).

Assemble the burritos: lay one warmed tortilla flat. Spoon about 3/4 cup of the cooked rice down the center, then add about 1/2 to 3/4 cup of the beef-and-bean filling. Top with 1/2 cup shredded cheese, 2 tablespoons sour cream, 2 tablespoons salsa, a small handful (about 1/2 cup) shredded lettuce, and 1/4 cup diced avocado or guacamole. Add pickled jalapeños to taste.

Fold and crisp (optional): fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Heat a skillet over medium heat and lightly coat with cooking spray or 1 teaspoon oil. Place the burrito seam-side down and cook 1–2 minutes per side until golden and crisp and cheese is melted, pressing gently with a spatula. Repeat with remaining burritos.

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