Burrito Fajita Recipe

Prepare protein and marinade

Pat the steak and chicken dry and slice thinly across the grain into 1/4-inch strips. In a bowl combine 2 tablespoons olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, 1 tsp salt and 1/4 tsp black pepper. Divide marinade: toss beef in half the marinade and chicken in the other half. Marinate 10–20 minutes at room temperature (or up to 2 hours in the fridge).

Cook proteins

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1/2 tablespoon olive oil and a quick sear the beef in batches so it browns without steaming: 1–2 minutes per side for medium-rare to medium, then remove to a plate. Add another 1/2 tablespoon oil if needed and sear the chicken 3–5 minutes, stirring, until cooked through. Return beef to the pan, toss with juices, and keep warm. Taste and adjust seasoning with remaining salt and pepper if needed.

Cook vegetables

Wipe pan clean if heavily browned, then add remaining 1 tablespoon olive oil over medium-high heat. Add sliced onions and bell peppers, sprinkle 1/4 tsp salt and 1/4 tsp black pepper, and sauté until softened and slightly charred, about 5–7 minutes. Add a squeeze of lime and toss. Mix the cooked vegetables with the warmed proteins in the pan to combine flavors, then remove from heat.

If rice is cold, reheat gently in a microwave or in a pan with a splash of water over low heat until warmed through. In a small saucepan, warm the black beans with 1/2 tsp cumin and a pinch of salt over low heat until heated; mash slightly with the back of a spoon if you prefer a creamier texture. Stir lime zest into the rice, if using.

Prepare toppings: shred lettuce, chop cilantro, slice jalapeño, and cut avocado or scoop guacamole. Have cheese, sour cream and salsa ready in bowls so assembly is quick.

Warm and toast tortillas

Warm tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes. For a lightly toasted finish, brush each tortilla with a little butter or oil and toast in a skillet 20 seconds per side until golden spots appear.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/2 cup rice in a line down the center, then 1/4 cup warmed beans. Add 3–4 oz mixed fajita protein and about 1/3 cup sautéed peppers and onions. Top with 1/4 cup shredded cheese, 1/4 cup lettuce, 1–2 tablespoons sour cream, 2 tablespoons salsa, a few cilantro leaves, slices of avocado or 2 tablespoons guacamole, and jalapeño slices or hot sauce to taste. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling.

Optional finish: place assembled burritos seam-side down in a hot skillet and press gently for 1–2 minutes per side to seal and crisp the exterior. Serve with lime wedges and extra salsa. Adjust salt to taste and serve immediately.