Combination Meat Burrito Recipe

Warm rice

If using pre-cooked rice, fluff and warm 2 cups of cooked white rice in a microwave-safe bowl for 1–2 minutes or reheat on the stovetop over low heat with a splash (1–2 tbs) of water until hot. Keep covered to retain steam.

Heat the drained and rinsed beans in a small saucepan over medium-low heat with a pinch (about 1/8 tsp) of salt and 1–2 tablespoons of water. Stir occasionally until warmed through, about 4–6 minutes. Keep warm.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the diced half onion and sauté 2–3 minutes until translucent.

Add 1 teaspoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring, 30 seconds until fragrant.

Add 8 oz ground beef to the skillet. Break it up with a spatula and cook 6–8 minutes, stirring occasionally, until browned and cooked through. Taste and adjust seasoning as desired. Remove half of the cooked beef (about 4 oz) to a bowl and keep warm for assembly.

If using shredded chicken as the second meat, add 8 oz shredded rotisserie or cooked chicken to the skillet with the remaining beef mixture just to heat through and to coat with seasoning, 2–3 minutes. Alternatively, warm the shredded chicken separately with a pinch of cumin and a splash of water for 1–2 minutes. Remove from heat and keep warm.

Warm the flour tortillas briefly so they are pliable: microwave each for 10–15 seconds under a damp paper towel or warm them 20–30 seconds per side in a dry skillet over medium heat.

Lay one warm tortilla on a flat surface. In the center, layer 1/2 cup warm rice, 1/4 cup warmed beans, 2 oz seasoned ground beef (about half of the reserved beef portion), 2 oz shredded chicken, 1/4 cup shredded cheddar cheese, and 2 tablespoons salsa. Add 1/4 tablespoon sour cream and a sprinkle (about 1/2 teaspoon) chopped cilantro if desired. Leave about 1–1.5 inches free at the top and bottom edges for folding.

Fold the sides of the tortilla toward the center, then fold the bottom edge up and roll tightly to form a sealed burrito. Repeat with remaining tortillas and fillings to make 4 burritos total.

Optional: Heat a clean dry skillet over medium heat. Place burritos seam-side down and toast 1–2 minutes per side until golden and sealed. This gives a crisp exterior and helps hold burritos together.

Slice each burrito in half on the diagonal if desired. Serve immediately with extra salsa, sour cream, chopped cilantro and lime wedges on the side for squeezing.