Burrito Recipe

Prepare aromatics

Heat a large skillet over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef (or chosen ground meat) to the skillet. Break it up with a spatula and cook 6–8 minutes until no pink remains and edges begin to brown.

Season and combine

Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook 1 minute to bloom the spices. Add the drained black beans and cooked rice, stirring to combine and heating through for 2–3 minutes.

Finish with fresh elements

Remove the skillet from heat. Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt or lime if desired. Keep warm while you prepare tortillas and toppings.

If using fresh salsa, combine diced tomato with the store-bought salsa (if desired) to brighten it. Place shredded cheese, sour cream, shredded lettuce, and sliced jalapeño in small bowls for assembly. Keep everything accessible for building the burritos.

Warm and toast tortillas

Heat a separate dry skillet or griddle over medium heat. Lightly brush each tortilla with a bit of butter or oil and warm 20–30 seconds per side until pliable and slightly golden. Alternatively, wrap tortillas in a damp paper towel and microwave 20–30 seconds to soften.

Assemble the burrito

Lay a warm tortilla on a work surface. In the center, place about 1/2 cup of the meat, rice, and bean filling. Top with about 2 tablespoons salsa, 2 tablespoons shredded cheese, 2 tablespoons sour cream, a small handful (about 1/4 cup) shredded lettuce, and a spoonful of diced tomato. Add jalapeño and hot sauce if using. Leave about 1–1.5 inches clear at the edges.

Fold and toast

Fold the bottom edge up over the filling, fold both sides in toward the center, then roll tightly to enclose into a burrito. Place seam-side down on the warm skillet and toast 1–2 minutes per side until the tortilla is golden brown and sealed. Press gently with a spatula while toasting.

Serve

Transfer the burrito to a cutting board. Let rest 1 minute, then slice in half if desired. Serve with extra salsa, sour cream, cilantro, and lime wedges on the side.