Burritos Recipe

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water, 1 tsp olive oil and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15 minutes or until water is absorbed and rice is tender.

Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon lime juice, 1 teaspoon lime zest and 1/4 cup chopped cilantro. Taste and adjust salt/pepper as desired.

Sauté aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 cup finely chopped onion and cook 4–5 minutes, stirring occasionally, until softened and translucent. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Season and simmer beans

Stir in 2 cups drained beans (black beans or red bean mix). Add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour in 1/4 cup water or vegetable broth. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, to heat through and let flavors meld. Mash about 1/4 of the beans lightly with the back of a spoon for a creamier texture (optional).

Finish beans with 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Taste and adjust seasoning. Keep warm until assembly.

Warm tortillas

Warm 12-inch flour tortillas for easier wrapping: wrap in a damp kitchen towel and microwave for 20–30 seconds, or heat individually in a dry skillet over medium heat 20–30 seconds per side until soft and pliable.

Assemble burritos

Lay one warmed tortilla flat. Spoon about 1/2 cup cilantro-lime rice down the center of the tortilla leaving 2 inches free on each end. Add about 1/2 cup seasoned beans on top of the rice. Sprinkle 1/2 cup shredded colby jack cheese over the beans so it will melt from the warm fillings. Add 1/2 cup shredded lettuce and 1/4 cup pico de gallo. If desired, add 1 tablespoon sour cream and 2 tablespoons salsa inside (you can also serve salsa and sour cream on the side).

Fold and roll: fold the sides of the tortilla over the filling, then roll from the near edge away from you, tucking as you go to form a tight burrito. Place seam-side down and, if desired, grill seam-side down in a skillet over medium heat 1–2 minutes to seal and crisp exterior.

Repeat assembly for remaining tortillas and fillings. Serve each burrito with extra salsa and sour cream on the side.