Burritos Recipe

Rinse & Cook

Rinse 1.5 cups long-grain rice under cold water until water runs clear to remove excess starch. In a medium saucepan, melt 1 tbsp butter (or heat oil), add rinsed rice and toast 1 minute over medium heat.

Add 2.75 cups water and 1 tsp kosher salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes.

Fluff rice with a fork, then stir in 2 tbsp fresh lime juice, 1 tsp lime zest and 1/2 cup finely chopped cilantro. Adjust salt to taste and keep warm until assembly.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 3–4 minutes until translucent.

Add 2 tsp minced garlic, 1 tsp ground cumin and 1/2 tsp chili powder; cook 30 seconds until fragrant.

Add 2 cups drained and rinsed black beans and 1/4 cup water or low-sodium broth. Stir to combine and simmer gently 5–7 minutes until warmed through and slightly saucy. Mash about 1/3 of the beans lightly with the back of a spoon for texture. Season with 1/2 tsp salt (adjust to taste). Keep warm.

Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat. Add thinly sliced 1/2 cup each red and green bell peppers and 1/2 cup yellow onion.

Sauté, stirring occasionally, 6–8 minutes until vegetables are softened and slightly charred. Sprinkle 1/2 tsp ground cumin, 1/2 tsp smoked paprika and salt and black pepper to taste; toss and cook 1 more minute. Remove from heat and keep warm.

If using chicken: trim and slice 1 lb boneless skinless chicken breast or thighs into thin strips. Toss with 1 tbsp olive oil and 1 tbsp burrito seasoning (or a mix of chili powder, cumin, garlic powder, smoked paprika, salt). Let sit 10 minutes.

Heat a grill pan or skillet over medium-high heat. Cook chicken strips 3–4 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Remove and let rest 3 minutes, then slice thinly. Keep warm. (If using carne asada or carnitas, cook/heat according to your preferred method; if using tofu, press, toss with seasoning and pan-fry until golden.)

Prepare pico de gallo: combine diced tomatoes, finely chopped onion, minced jalapeño (optional), chopped cilantro and a squeeze of lime; season with salt. Make about 1 cup.

Prepare salsa verde: roast or boil tomatillos until soft, then blend with jalapeño, cilantro, lime juice and salt for a smooth 1/2 cup salsa. Keep salsas chilled or at room temperature until assembly.

Warm tortillas: stack tortillas and wrap in a clean kitchen towel or foil. Heat in a 350°F (175°C) oven for 8–10 minutes or microwave 1 tortilla at a time 15–20 seconds until pliable. Keep covered so they remain warm.

To assemble one burrito: lay a warm large flour tortilla flat. In the center, layer 1/2 cup cilantro-lime rice, 1/3 cup black beans, 1/3 to 1/2 cup sliced grilled chicken (or chosen protein), 1/4 cup fajita veggies, 2 tbsp shredded cheese, 2 tbsp pico de gallo and 1 tbsp salsa verde. Add 2 tbsp shredded lettuce and 1/2 tbsp sour cream. Sprinkle extra cilantro if desired.

Fold burrito: fold the two sides in toward the center, then fold the bottom edge up over the filling and roll tightly away from you to form a sealed burrito. If desired, toast seam-side down in a dry skillet 1–2 minutes per side to seal and crisp the tortilla.

Repeat to make remaining burritos. Serve immediately with extra salsas on the side.