Taco Night Burrito Recipe

Rinse the rice under cold water until the water runs clear. In a small pot, combine rinsed rice, water, salt, and butter or oil. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes, until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork, stir in lime zest, lime juice and chopped cilantro. Keep warm.

Sauté aromatics

Heat a large skillet over medium-high heat. Add vegetable oil and chopped onion; sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef, breaking it up with a spoon. Brown until no longer pink, about 6–8 minutes. Drain excess fat if needed.

Season beef

Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt and black pepper over the beef. Stir to combine and toast spices about 1 minute.

Pour in beef broth (or water), reduce heat to medium-low, and simmer uncovered until mostly absorbed, about 3–4 minutes, stirring occasionally. Adjust seasoning to taste and keep warm.

If using canned or pre-cooked nopal, drain well and pat dry. In a bowl, combine diced cooked cactus, diced tomato, diced onion, chopped jalapeño, chopped cilantro, lime juice and salt. Mix and refrigerate at least 10 minutes to meld flavors.

Warm refried beans in a small saucepan over low heat, stirring occasionally. If too thick, stir in 1–2 tablespoons water to reach a spreadable consistency.

Warm drained black beans in a separate small pot over medium-low heat with a pinch of salt and a splash (1–2 tbs) of water. Mash lightly with a spoon if you prefer a creamier texture.

In a bowl toss monterey jack and pepper jack with cornstarch until evenly coated. This helps create a smooth, melty texture.

In a small saucepan over low heat, combine milk, cumin and salt and warm until tiny bubbles form at the edge (do not boil). Gradually add the coated cheeses, stirring constantly until fully melted and smooth. Keep the queso warm on the lowest heat or transfer to a small heatproof container.

To griddle the queso on top of the filled burrito (optional and visually appealing): heat a large nonstick or cast-iron skillet over medium. Place the assembled burrito seam-side down in the skillet, spoon 2–3 tablespoons of the warm queso over the top, then press gently with a spatula and cook 1–2 minutes until the queso edges brown and the bottom of the burrito is golden. Alternatively, spoon queso over plated burrito before serving.

Warm tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds or warm individually on a dry skillet 20–30 seconds per side until pliable.

Lay a warm tortilla on a flat surface. Spread about 1/3 cup refried beans down the center in a line, leaving 2 inches of space at each end.

Top the beans with 1/2 cup cilantro-lime rice, then 1/3 cup seasoned taco beef, 2 tablespoons black beans, 2–3 tablespoons cactus pico, and a handful (about 1/3 cup) shredded smoked cheddar. Add about 1/2 cup shredded lettuce and a sprinkle of chopped cilantro.

Fold sides of the tortilla in toward the center, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.

Heat a skillet over medium heat with a light brush of oil. Place burritos seam-side down and cook 1–2 minutes per side until lightly golden and sealed. If using the griddled queso method, spoon warm queso over each burrito and press/cook as described above so the queso crisps slightly on the surface.

Serve each burrito topped with extra cactus pico if desired, with refried beans and black beans on the side, lime wedges, sour cream and hot sauce. Garnish with additional cilantro.