Burrito Recipe

Cook rice

Rinse 1 cup long-grain rice under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon oil or butter over medium heat, add the rinsed rice and toast 1 minute, then add 2 cups water or stock and 3/4 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes.

Fluff rice with a fork, stir in 2 tablespoons fresh lime juice and 1/2 cup chopped cilantro. Taste and adjust salt or lime as needed. Keep warm until assembly.

In a small saucepan, heat 1 tsp olive oil over medium heat. Add 1 tsp minced garlic and sauté 30 seconds until fragrant. Add 1.5 cups drained, rinsed black beans, 1/2 tsp ground cumin, 1 tbsp lime juice and 1/2 tsp salt. Cook, stirring occasionally, 5–7 minutes until heated through. If you prefer a creamier texture, mash about 1/4 of the beans with the back of a spoon while cooking. Keep warm.

Heat a large skillet or cast-iron over medium-high heat. Add 1 tablespoon olive oil, then add sliced red and green bell peppers and onion. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp chili powder (optional). Sauté, stirring occasionally, 6–8 minutes until softened with some charred edges. Remove from heat and hold warm.

Chicken (if using)

Pat 1 lb thinly sliced chicken dry. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp chili powder. Heat a skillet over medium-high heat and cook chicken in a single layer 4–6 minutes, stirring once, until cooked through and browned. Remove from heat and rest 2 minutes.

Seasoned ground beef (if using)

Heat 1 tbsp oil in a skillet over medium-high. Add 1 lb ground beef and cook, breaking up, until mostly browned, 5–7 minutes. Drain excess fat if needed. Stir in 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp cumin and 1/2 tsp chili powder. Cook 2 more minutes to marry flavors.

Shredded beef (if using)

If using pre-cooked shredded beef (1 lb), warm in a skillet with 1 tbsp olive oil and 1/4 cup water or stock, 1/2 tsp cumin and 1/2 tsp chili powder. Simmer 5–7 minutes until heated through and coated in seasoning.

Tofu (if using)

Press and cube 1 lb firm tofu. Toss with 1 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp cumin and 1/2 tsp chili powder. Sear over medium-high heat 6–8 minutes, turning occasionally, until golden on several sides.

Pico de Gallo

Combine 1 cup diced tomatoes, 1/4 cup finely chopped white onion, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt in a bowl. Stir and let sit 10 minutes to meld flavors.

Roasted Salsa Verde

Preheat broiler or a hot skillet. Place 6 husked tomatillos and 1 jalapeño on a baking sheet or skillet and roast/broil, turning occasionally, until charred and softened (8–10 minutes). Transfer to a blender with 1/4 cup cilantro, 1 tbsp lime juice and 1/2 tsp salt. Blend to a chunky sauce. Taste and adjust salt or jalapeño for heat.

Warm tortillas: Wrap 4 tortillas in a slightly damp paper towel and microwave 20–30 seconds, or warm individually in a dry skillet 20–30 seconds per side until pliable.

Assemble burritos: Lay a warm tortilla flat. Spoon 1/2 cup cilantro-lime rice down the center, then 1/3 cup warmed black beans. Add 3–4 oz of your chosen protein, 1/4 cup fajita veggies, 2–3 tbsp shredded cheese, 2 tbsp sour cream, and 2 tbsp pico de gallo and/or 2 tbsp salsa verde. Top with a small handful (about 1/2 cup) shredded lettuce and a squeeze of lime if desired.

Fold burrito: Fold the sides in toward the center, then fold the bottom up over the filling and roll tightly to enclose. If desired, place seam-side down in a hot skillet and press/grill 1–2 minutes per side to seal and crisp the tortilla.

Serve: Cut in half if desired and serve immediately with extra salsas and lime wedges.