Burritos Recipe

Cook aromatics

Heat a large skillet over medium-high heat. Add olive oil. When shimmering, add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown meat

Add ground beef (or chosen ground meat) to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Add tomato paste and mix to coat the meat. Pour in beef broth (or water), scrape up any browned bits, and reduce heat to medium-low. Simmer uncovered 5–7 minutes so flavors meld and mixture thickens slightly.

Add beans, corn, and peppers

Stir drained black beans, corn, and diced red bell pepper into the cooked meat. Cook 2–3 minutes until heated through and peppers begin to soften. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Prepare fresh vegetables

While the filling finishes, dice fresh tomato or prepare pico de gallo and shred lettuce. Set aside for assembly.

Warm tortillas

Warm tortillas so they are pliable: wrap in a clean towel and microwave 20–30 seconds, or heat individually in a dry skillet 20 seconds per side over medium heat.

Assemble burritos

Lay a warmed tortilla flat. Spoon about 1/2 cup of the meat-and-bean filling onto the center of each tortilla (adjust up or down depending on tortilla size). Top with 2–3 tbs shredded cheddar cheese, 2–3 tbs shredded lettuce, 2 tbs diced tomato or pico, 1 tbs sour cream, and 1–2 tbs guacamole or avocado slices. Sprinkle with chopped cilantro and a squeeze of lime. Add hot sauce if desired.

Fold burritos

To fold: fold the bottom edge up over the filling, fold the two sides toward the center, and then roll tightly away from you until seam is down. If you prefer a crisp exterior, grill seam-side down in a lightly buttered skillet or panini press 1–2 minutes per side until golden and cheese is melted.

Serve

Slice in half if desired and serve immediately with extra lime wedges, salsa, or hot sauce on the side.

If using guacamole, spread 1–2 tbs inside each tortilla before adding meat for extra creaminess. Serve additional hot sauce and guacamole on the side.