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Ingredients
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Burrito Filling
Refried Beans & Rice
Toppings
For Cooking
Method
Burrito Filling
Brown the beef
Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the ground beef and break it up with a spoon. Cook 5–7 minutes until browned with no pink remaining.
Sauté aromatics
Push beef to one side of the pan, add chopped onion, diced green pepper and minced garlic to the cleared area (or remove beef briefly). Sauté 3–4 minutes until vegetables are softened and translucent.
Season and simmer
Stir the beef and vegetables together. Add cumin, chili powder, smoked paprika, salt and black pepper; stir 30 seconds to bloom the spices. Pour in tomato sauce and 1/4 cup broth, stirring to combine. Reduce heat to low and simmer 5–7 minutes until sauce thickens slightly. Taste and adjust seasoning.
Refried Beans & Rice
Prepare refried beans
Warm the refried beans in a small saucepan over low heat, stirring occasionally until smooth and heated through, about 5 minutes. If too thick, stir in 1–2 tablespoons water to reach scoopable consistency.
Fluff rice
If the cilantro-lime rice is already cooked, reheat gently in a microwave or skillet until warm (2–3 minutes). Stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro, taste and adjust.
Assemble & Finish
Warm tortillas
Heat a separate skillet over medium heat. Lightly butter each tortilla (optional) and warm 20–30 seconds per side until pliable and slightly browned in spots. Keep tortillas warm wrapped in a clean towel.
Build the Gringo Supreme
Lay one warm tortilla flat. Spread about 1/4 cup warm refried beans down the center. Top with 1/2 cup cilantro-lime rice. Spoon about 1/3 cup seasoned beef mixture over the rice. Sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack. Add 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, a few slices of pickled jalapeño, 2 tablespoons sour cream, 2 tablespoons salsa and 1/4 cup guacamole or 1/4 avocado sliced.
Fold burrito
Fold the sides of the tortilla in toward the center, then roll from the bottom up tightly to enclose the filling. Place seam-side down on the skillet and press lightly, cooking 1–2 minutes per side to seal and crisp the exterior (optional).
Serve
Slice burrito in half on the diagonal if desired. Serve immediately with extra salsa, sour cream and lime wedges on the side.