Super Burrito Recipe

Warm rice

If rice is cold, reheat 2 cups of cooked rice in a covered microwave-safe bowl with a tablespoon of water for 1–2 minutes until hot and fluffy. Fluff with a fork and set aside.

Warm beans and season

In a medium skillet over medium heat, add 1 tablespoon oil. Add drained beans (2 cups), 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp black pepper, and 1/2 tsp kosher salt. Cook, stirring occasionally, 4–6 minutes until heated through and slightly broken down. Use the back of a spoon to gently mash about one-third of the beans for texture. Taste and adjust seasoning.

Warm tortillas

Heat a dry skillet over medium-high heat. Warm each extra-large tortilla 15–20 seconds per side until pliable (or microwave tortillas covered with a damp paper towel for 20–30 seconds). Keep tortillas wrapped in a clean kitchen towel to stay warm while assembling.

Combine 2 cups diced tomatoes, 1 cup diced onion, 1 cup chopped cilantro, and the minced jalapeño in a bowl. Add 2 tablespoons fresh lime juice and 1 teaspoon kosher salt. Stir gently, taste, and adjust salt or lime as needed. Let sit 10–15 minutes at room temperature to meld flavors.

If sour cream is very thick, stir briefly to smooth. Keep salsa verde at room temperature for easier spreading. If you prefer a thinner crema, mix 1/4 cup sour cream with 1–2 tablespoons water or lime juice and set aside.

Lay one warmed tortilla flat. In a horizontal line across the center (leaving 2–3 inches free at the edges), layer: 1/2 cup warm rice, 1/2 cup seasoned beans, a generous handful (about 1/2 cup) shredded cheese, 3–4 tablespoons pico de gallo, 2 tablespoons sour cream (or drizzle of thinned crema), and 2 tablespoons salsa verde. Repeat for each tortilla.

Fold the burrito: fold the short sides in toward the center, then roll from the bottom up tightly, keeping the filling compact so it holds together. Place seam-side down on a hot skillet or griddle over medium heat and toast 1–2 minutes per side until golden and the cheese melts inside. Press gently with a spatula while toasting for 10–15 seconds per side to seal.

Serve each super burrito whole or halved. Garnish with lime wedges and extra pico and salsa verde on the side. Offer additional sour cream if desired.