Burrito Plate Recipe

Prepare and cook the meat

If using carne asada: slice thin and season with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp cumin. If using shredded chicken: poach or roast 500 g chicken breasts, then shred and toss with 1/2 tsp garlic powder, 1/2 tsp cumin and 1/4 tsp chili powder. If using ground beef: brown 500 g in a skillet with 1 tbs oil, add 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder and 1 tsp salt; cook until no pink remains and liquid evaporates.

Heat 1 tbs oil in a skillet over medium-high heat. Add the chosen prepared meat and cook until nicely browned and cooked through, about 4–6 minutes for sliced steak or ground beef, 3–4 minutes to warm shredded chicken. Adjust salt and pepper to taste.

Warm the tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep warm covered until assembly.

Rinse 1 cup rice under cold water until water runs mostly clear to remove excess starch. Drain well.

In a small saucepan, warm 1 tbs oil or butter over medium heat. Add the drained rice and stir 1–2 minutes to coat and lightly toast.

Add 2 cups water or broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest covered 5 minutes. Fluff with a fork and squeeze the optional 1/2 lime over the rice, stirring to combine.

Heat 1 tbs oil or butter in a small skillet over medium heat. Add 1/4 cup finely chopped onion and cook until softened and translucent, 3–4 minutes.

Add 1 cup canned refried beans, 1/4 tsp ground cumin and 1/4 tsp salt. Stir to combine.

Add 1–2 tbs water or reserved bean liquid to loosen the beans to a spreadable consistency. Cook, stirring, until heated through, about 3–5 minutes. Taste and adjust seasoning.

Prepare toppings: shred 2 cups lettuce, dice tomatoes to yield about 1 cup, measure 1/2 cup sour cream and grate cheese if using. Toss lettuce with 1/4 tsp salt and the chopped cilantro if using.

Assemble each burrito plate: place a warmed tortilla on a plate. Spoon ~1/2 cup rice down the center, add ~1/3 cup refried beans (warm), then 120–150 g of the cooked meat (divide total meat across 4 tortillas). Top with shredded lettuce, diced tomatoes, a dollop (~2 tbs) of sour cream and 2 tbs shredded cheese if desired.

Fold the sides of the tortilla over the filling and roll to form a burrito, or leave open-faced for a plate presentation. Serve immediately with extra lime wedges on the side.