The Vegetarian Petite Burrito Recipe

Cook rice

Rinse the rice under cold water until the water runs mostly clear. In a small saucepan, heat 1 tbs olive oil over medium heat until shimmering. Add the drained rice and stir to coat and toast lightly for 1 minute. Add 2 cups vegetable broth (or water) and 1 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes.

Finish rice

Fluff rice with a fork. Stir in 2 tbs chopped cilantro and 1 tbs fresh lime juice. Taste and adjust salt if necessary. Keep warm until assembly.

Sauté aromatics

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

Season and mash beans

Add the drained and rinsed black beans to the skillet along with 1 tsp ground cumin, 1/2 tsp chili powder, 3/4 tsp salt, 1/4 tsp black pepper and 2 tbs water. Stir to combine and cook 3–4 minutes until heated through. Using the back of a spoon or a potato masher, lightly mash about half the beans in the pan to create a creamy but slightly chunky texture. Cook another 1–2 minutes to let flavors meld. Taste and adjust seasoning.

If using fresh pico de gallo, drain any excess liquid so the burritos don't get soggy. Dice avocado and toss gently with a squeeze of lime to prevent browning. Prepare shredded lettuce and any optional hot sauce. Keep toppings ready on the counter for assembly.

Warm tortillas

Warm the small flour tortillas to make them pliable: either heat in a dry skillet over medium for 15–20 seconds per side, wrap stacked tortillas in a clean kitchen towel and microwave 20–30 seconds, or heat directly on a gas burner flame for a few seconds per side. Keep them covered to stay warm.

Assemble petite burritos

Lay one warm tortilla flat. Spoon about 2 tablespoons of the cilantro-lime rice into the center, then add about 3 tablespoons of the black bean mixture. Top with 1–2 tablespoons salsa, about 1 tablespoon diced avocado (or a small scoop of guacamole), a tablespoon of shredded cheese, and a small pinch of shredded lettuce if using. Fold the sides in, then roll from the bottom edge to form a compact petite burrito. Repeat with remaining tortillas and fillings (should make 6 petite burritos).

Finish

If you prefer a lightly crisp exterior, place assembled burritos seam-side down in a dry skillet over medium heat and cook 1–2 minutes per side until lightly golden. Serve immediately with lime wedges and extra salsa or hot sauce on the side.