Burrito Recipe

Burrito components

1. 1

   Prepare beans

   If using canned beans, drain and rinse them. In a small saucepan over medium heat, warm 1 tablespoon oil. Add beans, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 to 3 tablespoons water. Gently mash about one-third of the beans with the back of a spoon to create a creamy texture while leaving the rest whole. Heat, stirring occasionally, until warmed through, about 4–5 minutes. Keep covered on low heat.

2. 2

   Heat rice (if needed)

   If the cooked rice is cold, reheat it in a microwave-safe bowl for 1–2 minutes or in a covered skillet with a tablespoon of water over low heat until warm. Stir in a pinch of salt and, if using cilantro-lime rice, 1 tablespoon chopped cilantro and 1 teaspoon lime juice to refresh flavor.

3. 3

   Warm tortillas

   Warm tortillas so they are pliable and less likely to tear. Options: heat directly over a gas flame for 5–10 seconds per side until lightly charred, warm in a dry skillet 20–30 seconds per side, or wrap stack in a damp paper towel and microwave 20–30 seconds. Keep wrapped in a clean towel to stay warm and pliable.

4. 4

   Assemble burritos

   Lay one warm tortilla on a flat surface. In a horizontal line across the center (slightly below the midpoint), layer the following: 1/2 cup warm rice, 1/3 to 1/2 cup warmed beans, 1/4 to 1/3 cup shredded cheese, 1/4 cup pico de gallo, 1 tablespoon sour cream, and 1 tablespoon salsa verde. Sprinkle with a pinch of chopped cilantro if using. Leave about 1–1.5 inches of space at both short edges and the far long edge for folding.

5. 5

   Fold burrito

   Fold the short edge closest to you up and over the filling, fold each side in toward the center, then roll away from you tightly to enclose the filling, creating a sealed cylinder. Place seam-side down on the work surface.

6. 6

   Optional crisping

   For a lightly crisp exterior and melted cheese, heat a dry skillet over medium heat. Place the seam-side down burrito in the skillet and cook 1–2 minutes until golden, then flip and cook another 1–2 minutes. Press gently with a spatula to help seal and melt the cheese.

7. 7

   Serve

   Transfer burrito to a plate. Serve hot with extra salsa verde and sour cream on the side and lime wedges. Repeat assembly for remaining tortillas and fillings. Store any leftover components separately in airtight containers in the refrigerator for up to 3–4 days.