Super Vegetarian Burrrito Recipe

Warm the rice

If rice is cold, heat 2 cups cooked rice in a microwave-safe bowl with a splash of water for 1–2 minutes until hot and fluffy; fluff with a fork.

Sauté and season the beans

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 teaspoon minced garlic and cook 20–30 seconds until fragrant. Add 1.5 cups drained black beans, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook 3–5 minutes until beans are heated through and seasonings are fragrant. Mash lightly with the back of a spoon if you prefer a creamier texture. Remove from heat and stir in 1 tablespoon fresh lime juice.

Prepare produce and toppings

While beans warm, dice tomatoes and shred lettuce if not already done. Measure 1 cup salsa, 1/2 cup sour cream, and 1 cup guacamole. If you like, mix a tablespoon of lime juice into the guacamole for brightness.

Warm tortillas

Warm 4 large flour tortillas to make them pliable: microwave each covered with a damp paper towel for 15–20 seconds, or warm briefly in a dry skillet for 10–15 seconds per side over medium heat. Keep wrapped in a clean towel to stay warm.

Lay a warm tortilla flat and place about 1/2 cup cooked rice in a line down the center, leaving ~2 inches at each end.

Top the rice with about 1/3–1/2 cup of the seasoned beans (adjust for desired bean-to-rice ratio).

Add 3–4 tablespoons shredded cheese over the warm beans so it starts to melt.

Spoon about 2 tablespoons salsa and 2 tablespoons sour cream (or to taste) on top of the cheese.

Add about 1/2 cup shredded lettuce and 1/4 cup diced tomatoes on top of the other fillings.

Add about 1/4 cup guacamole near the center of the fillings.

Fold the burrito: fold the short ends in toward the center, then fold one long side over the fillings and roll tightly to close. Repeat for remaining tortillas.

Optional crisping: heat a skillet over medium heat with a light spray or 1 teaspoon oil. Place each burrito seam-side down and cook 1–2 minutes per side until golden and crisp. This seals them and melts cheese further.

Slice burritos in half if desired. Serve with extra salsa, sour cream, guacamole, and a bowl of tortilla chips (about 2 cups) on the side for scooping or added crunch.

Store leftovers: wrap cooled burritos tightly in foil or plastic and refrigerate up to 3 days. Reheat in a skillet or oven until warmed through.