Burrito Recipe

Rinse 1 cup rice under cold water until water runs clear. In a small pot bring 2 cups water, 0.25 tsp salt and 0.5 tbsp butter or oil to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add 1 lb ground beef (or chosen protein) to the skillet. Break up with a spatula and cook until browned with no pink remaining, about 6–8 minutes.

Stir in 1 tablespoon tomato paste, 2 tsp taco seasoning, 1 tsp cumin, 1 tsp paprika, 1 tsp salt and 0.5 tsp black pepper. Cook 1–2 minutes to bloom the spices.

Pour in 0.25 cups beef or chicken broth (or water), scrape up any browned bits from the pan, reduce heat to medium-low and simmer 3–4 minutes until slightly thickened. Taste and adjust seasoning; keep warm.

While the protein cooks, warm beans and corn: place drained/rinsed 1 cup black beans and 0.5 cup corn in a small saucepan with a splash of water. Heat over medium for 2–3 minutes until warmed through. Season with a pinch of salt and stir.

Dice 1 tomato and shred about 1 cup lettuce. If using pickled jalapeños, drain and set aside. Chop 0.25 cup cilantro and set half aside for garnish.

Warm tortillas

Warm tortillas so they are pliable: heat a dry skillet over medium and warm each tortilla 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes, or microwave stacked (covered with a damp paper towel) 20–30 seconds.

Assemble burritos

Lay a warm tortilla flat. In the center place 1/4 cup cooked rice (optional), 1/4 of the seasoned protein (about 0.25 lb), 1/4 cup warmed beans and corn, a few tablespoons diced tomato, a small handful of shredded lettuce, 2 tablespoons shredded cheese, 1 tablespoon sour cream, a sprinkle of chopped cilantro and pickled jalapeños to taste.

Fold burritos

Fold bottom edge up over filling, fold both sides inward, then roll tightly away from you to form a sealed burrito. Place seam-side down on the warm skillet for 1–2 minutes to seal and toast, turning once, until golden and slightly crisp.

Finish & serve

Cut each burrito in half if desired. Serve with lime wedges and extra sour cream, salsa or hot sauce on the side.