Burritos Recipe

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes. Fluff with a fork, then stir in 1 tsp lime zest and 1 tbsp chopped cilantro if using. Keep warm.

Prepare aromatics

Heat 1 tablespoon oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook meat

Increase heat to medium-high. Add 1 lb ground beef (or turkey) to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes.

Season and combine

Drain excess fat if needed. Reduce heat to medium, then stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add 1 cup drained black beans, 3/4 cup corn, and 1 diced tomato. Stir and cook 3–4 minutes until warmed through and the tomato softens. Taste and adjust seasoning.

Warm tortillas

Warm tortillas to make them pliable: stack and wrap in a damp kitchen towel and microwave 30–45 seconds, or heat individually for 20–30 seconds per side in a dry skillet over medium heat.

Assemble burritos

Lay one warmed tortilla flat. Spoon about 1/3 cup cooked rice down the center (if using), then 3/4 to 1 cup of the meat and bean mixture. Top with 2–3 tablespoons shredded cheese, 1–2 tablespoons sour cream, 1–2 tablespoons salsa, and chopped cilantro if desired. Add avocado slices or a spoonful of guacamole and pickled jalapeños if using.

Fold burrito

Fold the two opposite sides of the tortilla slightly over the filling, then fold the bottom up over the filling and roll tightly toward the top, keeping ingredients tucked in. Place seam-side down on a plate or skillet.

Crisp (optional)

For a lightly crisp exterior, heat a nonstick skillet over medium and place the seam-side-down burrito in the pan for 1–2 minutes until golden, then flip and brown the other side 1–2 minutes.

Serve

Cut in half if desired and serve immediately with lime wedges, extra salsa, sour cream and hot sauce at the side.

Slice avocado or scoop guacamole and add to burrito. Offer pickled jalapeños and hot sauce on the side for diners to add to taste.