Burrito Relleno Recipe

Cook and Season Protein

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. If using ground beef: add beef and cook, breaking up with a spatula, until browned (5–7 minutes). Drain excess fat if necessary. If using cooked shredded chicken: add the oil, then add chicken and warm for 2–3 minutes. Add chopped onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant. Sprinkle in chili powder, cumin, smoked paprika, salt and pepper; stir to coat. Add 1/4 cup water or broth, reduce heat to medium-low and simmer 2–3 minutes to let spices meld and liquid reduce. Taste and adjust salt/pepper. Keep warm.

Cook Rice

Rinse rice until water runs clear. In a small saucepan combine rinsed rice, 1 cup water and 1/4 teaspoon salt. Bring to a gentle boil, then reduce to a low simmer, cover and cook 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Stir in lime juice and chopped cilantro if using. Keep covered until assembly.

Warm and Season Beans

In a small saucepan or skillet over low-medium heat, add drained black beans, 1/4 teaspoon cumin, 1/4 teaspoon salt and 1/2 teaspoon lime juice. Cook, stirring occasionally, until beans are heated through (3–5 minutes). Mash lightly with the back of a spoon if you prefer a creamier texture. Remove from heat.

Warm Tortilla

Warm the large flour tortilla for pliability: 10–15 seconds per side in a dry skillet over medium heat, or 20 seconds in the microwave covered with a damp paper towel.

Assemble Burrito

Place the warmed tortilla flat on a clean surface. In the center, layer: 1/4 to 1/3 cup cooked rice, 1/4 to 1/3 cup seasoned beans, 1/3 to 1/2 cup cooked beef or chicken, a handful (about 1/2 cup) shredded lettuce, and 1/2 cup shredded cheese. Add 2 tablespoons sour cream and 2 tablespoons salsa or pico de gallo if using, and a dash of hot sauce to taste. Be careful not to overfill—leave about 2 inches of space at the top and bottom of the tortilla for folding.

Fold Burrito

Fold the bottom edge up over the filling, fold both sides in toward the center, then continue rolling away from you to form a tight cylinder. Place seam-side down on the skillet or plate to seal.

Optional Grilling

Optional: heat a clean skillet over medium and place the burrito seam-side down; press gently with a spatula and cook 1–2 minutes per side until lightly golden and warm throughout. This helps seal and melt the cheese.

Serve the burrito on a plate, garnish with cilantro leaves and a lime wedge. Squeeze lime over the burrito before eating if desired.