Burritos Recipe

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups water (or broth) and 0.25 tsp salt to a boil. Add rice, stir once, cover and reduce heat to low. Simmer 15–18 minutes for white rice (40–45 minutes for brown) until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in 0.5 tsp lime zest and 1 tsp lime juice (optional). Keep covered until assembly.

Prepare aromatics

Heat 1 tbsp oil in a large skillet over medium-high heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Brown the meat

Add 1 lb ground beef or turkey to the skillet with the onions and garlic. Use a spatula to break it into small pieces. Cook until no longer pink, about 6–8 minutes. If using beef, drain excess fat or spoon out if desired, leaving a little for flavor.

Season and combine

Sprinkle in 2 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt and 0.5 tsp black pepper. Stir to coat the meat and toast the spices for 30 seconds. Add the 14.5 oz diced tomatoes with chiles (or plain diced tomatoes) and stir to combine. Simmer on medium-low for 6–8 minutes to reduce some liquid.

Finish filling

Stir in 1 cup drained black beans and 1 cup corn kernels. Cook 2–3 minutes until heated through. Remove from heat and stir in 1 tbsp lime juice and adjust seasoning to taste (add more salt, pepper, or chili powder if desired). Keep warm.

Warm tortillas

Warm the tortillas so they are pliable: either heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side, wrap in a clean towel, or microwave stacked tortillas covered with a damp paper towel for 20–30 seconds.

Assemble burritos

Lay a warm tortilla on a flat surface. In the center place about 1/2 cup cooked rice (optional), 1/2 cup of the meat-and-bean filling, a heaping 1/4 cup shredded cheese, a spoonful of sour cream (about 1 tbsp), a spoonful of salsa (about 1 tbsp), some sliced or mashed avocado (about 1/4 of an avocado), and a small handful of shredded lettuce and cilantro. Do not overfill; leave a 1–2 inch border at the edges.

Fold burritos

Fold the two sides of the tortilla inward over the filling, then fold the bottom edge up and roll away from you to close, creating a tight cylinder. Place seam-side down to help seal. Repeat with remaining tortillas and fillings.

Optional crisping

For a slightly crisp exterior, heat a skillet over medium heat with a light brush of oil or nonstick spray. Place each burrito seam-side down and cook 1–2 minutes per side until golden brown and cheese is melted. Press gently with a spatula while turning.

Serve

Cut burritos in half if desired and serve immediately with extra salsa, sour cream, chopped cilantro, lime wedges, and hot sauce to taste.