Street Burrito Recipe

Prepare and Marinate

Pat the chicken or steak dry. In a bowl, combine 2 tbsp vegetable oil, 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp kosher salt and 1 tsp black pepper. Squeeze the juice of 1 lime into the mixture and whisk. Toss the meat in the marinade to coat and let rest 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Cook Protein

Heat a large skillet or grill over medium-high heat. Add a small drizzle of oil to the pan if using chicken. For chicken: cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). For skirt steak: cook 3–4 minutes per side for medium-rare to medium, longer if desired. Remove from heat and let rest 5 minutes, then slice thinly across the grain.

Rinse 1 cup long-grain rice under cold water until the water runs clear. In a small saucepan, combine the rinsed rice, 2 cups water or chicken broth, 1 tsp salt and 1 tsp oil or butter. Bring to a boil, then reduce to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with a fork, then stir in the zest and juice of 1 lime and 2 tbsp chopped cilantro.

In a small saucepan over medium heat, combine 1 cup rinsed canned black beans, 1 tsp ground cumin, 0.25 tsp chili flakes (if using), 0.5 tsp salt and the juice of 1/2 lime. Warm until heated through, about 4–6 minutes, stirring occasionally. Mash lightly with the back of a spoon for a creamier texture, or leave whole.

Scoop the flesh of 1 ripe avocado into a blender or bowl. Add 1/4 cup plain Greek yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, 1 minced garlic clove, 1/2 seeded jalapeño (optional) and 1/2 tsp salt. Blend or mash until smooth. Add up to 1 tbsp water to reach a pourable consistency. Taste and adjust salt or lime as needed.

Warm the tortillas in a dry skillet over medium heat or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes.

To assemble each burrito: lay a warm tortilla on a flat surface. In the center place about 1/2 cup cilantro-lime rice, 1/3 cup warmed black beans, 3–4 oz sliced cooked protein, a spoonful (about 2 tbsp) of guac sauce, a sprinkle of chopped red onion, 1–2 tbsp chopped cilantro and 2 tbsp shredded cheese if using.

Fold the sides of the tortilla in, then roll from the bottom tightly to enclose the filling. If desired, toast the sealed burrito seam-side down in a skillet for 1–2 minutes per side to crisp and seal.

Serve with lime wedges on the side and extra guac sauce for dipping.