Burrito Recipe

Prep chicken and aromatics

Trim any fat from the chicken and cut into 1/2-inch pieces. Finely dice the onion. In a small bowl combine the cumin, chili powder, smoked paprika, garlic powder, salt and pepper.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and cook 2–3 minutes until translucent. Add the seasoned chicken in a single layer and cook without moving for 2 minutes to brown, then stir and cook another 4–5 minutes until cooked through (internal temperature 165°F / 74°C). If the pan gets dry, add a splash of water. Turn off heat, stir in 1 tablespoon lime juice and taste for salt. Keep warm.

Rinse the rice under cold water until the water runs clear. In a small saucepan combine the rinsed rice, 2 cups water, 1/4 tsp salt and 1 tsp butter. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

While rice cooks, drain and rinse the black beans. In a small saucepan over medium heat combine beans, 2 tablespoons water, 1/2 tsp cumin, minced garlic (or grated), and 1/4 tsp salt. Warm and gently mash about one-third of the beans with the back of a spoon to thicken. Simmer 4–5 minutes until heated through. Taste and adjust seasoning.

Make quick pico: finely dice the tomato and jalapeño (remove seeds for less heat). Combine tomato, 1/4 cup diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 1/4 tsp salt in a bowl. Taste and adjust acidity or salt. Tear or thinly slice the lettuce. Measure out shredded cheese and sour cream.

Warm tortillas: heat a large dry skillet over medium heat. Brush each tortilla lightly with butter or oil and warm 20–30 seconds per side until pliable and lightly browned in spots, or wrap stack in foil and heat in a 350°F / 175°C oven 8–10 minutes.

Assemble burritos: Lay a warm tortilla flat. In the center place about 1/2 cup rice, 1/3 cup beans, 1/3 of the cooked chicken (about 4 ounces), 1/4 cup shredded cheese, 1/4 cup pico (salsa), 1/2 cup lettuce and 2 tablespoons sour cream. Fold the sides in, then roll from the bottom tightly to enclose. Repeat with remaining tortillas and fillings.

Optional finish: For a crisp exterior, place assembled burritos seam-side down in a skillet over medium heat and toast 1–2 minutes per side until golden and sealed.

Serve: Cut in half if desired and serve immediately with extra salsa, lime wedges, and hot sauce.