Super Vegetarian Burrito Recipe

Warm rice

If your rice is cold, reheat 2 cups cooked rice in a microwave-safe bowl with a splash (1–2 tbs) of water and cover; microwave 1–2 minutes until hot. Fluff with a fork.

Season beans

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp black pepper and 1/4 tsp salt. Cook, stirring, 3–5 minutes until warmed through and slightly creamy. Mash a few beans with the back of a spoon for texture. Remove from heat and set aside.

Dice the tomato into small pieces and squeeze half the lime over the tomatoes with a pinch of salt; toss and set aside.

Shred or chop the lettuce into bite-size pieces and place in a bowl. Chop cilantro if using.

If making guacamole from scratch: mash 2 ripe avocados with remaining lime juice (about 1/2 lime), a pinch of salt and 1 tablespoon chopped cilantro. If using prepared guacamole, give it a quick stir and taste for seasoning.

Warm the tortillas: heat a large dry skillet over medium-high heat. Warm each flour tortilla 15–20 seconds per side until pliable and slightly toasted (or microwave stacked tortillas wrapped in a damp paper towel for 20–30 seconds). Keep them warm under a clean towel.

Lay one warm tortilla flat. In the center (slightly closer to you), layer 1/2 cup warm rice, 1/3–1/2 cup seasoned black beans, 2–3 tablespoons salsa, 2 tablespoons shredded cheese, 2 tablespoons sour cream, 2 tablespoons guacamole, a small handful (about 1/3 cup) shredded lettuce and 2 tablespoons diced tomato. Sprinkle a little chopped cilantro and a pinch of salt if desired.

Fold the sides of the tortilla toward the center, then fold the bottom edge up over the filling and roll tightly to form a burrito. Place seam-side down on the skillet for 30–60 seconds to seal and lightly toast; repeat with remaining tortillas and fillings. If you prefer a cold burrito, skip the skillet step.

Slice each burrito in half on the diagonal. Serve with remaining salsa, sour cream and guacamole on the side, plus 3 cups tortilla chips for sharing. Garnish with extra cilantro and a lime wedge.

Storage: refrigerate leftover assembled (but un-toasted) components separately for up to 3 days. Reheat rice and beans and assemble fresh when ready to eat.