Burrito Recipe

If rice is not cooked, cook 1 cup uncooked long-grain rice (to yield 2 cups cooked) according to package directions and set aside. Warm the rinsed and drained black beans in a small saucepan over low heat with a pinch of salt until heated through, about 5–7 minutes; keep covered and warm.

Prep

Pat chicken or tofu dry with paper towels. If using ground beef, break it up in a bowl. Measure spices and dice the onion.

Sear Protein

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add diced onion and sauté 2–3 minutes until translucent. Add chosen protein: for chicken, add slices and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C); for ground beef, add now and cook, breaking up, until no longer pink (6–8 minutes); for tofu, crumble into pan and cook until lightly browned, about 6–8 minutes.

Season

Reduce heat to medium. Add the remaining 1 tablespoon olive oil (if needed), ground cumin, chili powder, garlic powder, kosher salt and black pepper. Stir to coat and cook another 1–2 minutes so spices bloom. Taste and adjust seasoning.

Warm tortillas one at a time in a dry skillet over medium heat 10–15 seconds per side or microwave covered with a damp paper towel for 15–20 seconds so they are pliable.

Lay a warmed tortilla on a flat surface. In the center, layer 1/2 cup cooked rice, 3/8 cup (about 3 tablespoons) warmed black beans, and 3 to 4 ounces of the cooked seasoned filling (adjust to preference). Sprinkle about 1/2 cup shredded cheese over the filling. Add 2 tablespoons salsa and a tablespoon of pickled jalapeños if desired.

Fold the burrito: fold the short sides in, then roll tightly from one long edge to the other so the seam is on the bottom.

To melt cheese and seal, place seam-side down in a hot nonstick skillet over medium heat. Cook 1–2 minutes per side pressing gently with a spatula until tortilla is golden and cheese inside is melted. Alternatively, place assembled burritos on a baking sheet and bake at 375°F (190°C) for 8–10 minutes, turning once.

Transfer burritos to serving plates. On the side portion 1/4 cup guacamole, 2 tablespoons sour cream, and 3 tablespoons pico de gallo per burrito.

Garnish with chopped cilantro and serve lime wedges for squeezing over the filling. Offer extra salsa and pickled jalapeños at the table.