Taco & Burrito Recipe

Prepare and brown

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add the diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Push onion and garlic to the side, add the ground beef in an even layer and let it brown without disturbing for 2 minutes. Break up the meat with a spatula and continue cooking until no pink remains, about 4–5 minutes.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook 1 minute to toast the spices. Add the tomato paste and stir to coat the meat. Pour in 1/2 cup broth, scraping up any browned bits from the pan. Reduce heat to medium-low and simmer gently until slightly thickened, 4–6 minutes. Taste and adjust seasoning. Stir in 1 tablespoon fresh lime juice just before serving and remove from heat.

If rice is not already cooked, cook according to package instructions and let cool slightly. In a medium bowl combine the cooked rice, drained black beans, sliced green onions, chopped cilantro, 1 tablespoon fresh lime juice and 1/2 teaspoon salt. Toss gently to combine. Warm the bean and rice mixture in a small saucepan over low heat or in the microwave for 1–2 minutes until heated through.

Warm tortillas

Warm corn tortillas for tacos on a dry skillet over medium heat about 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm. Warm flour tortillas for burritos by wrapping in foil and placing in a 350°F (175°C) oven for 8–10 minutes, or microwave 20–30 seconds wrapped in a damp paper towel.

Assemble tacos

To build tacos: place about 2–3 tablespoons of the beef filling in the center of each corn tortilla. Top with a small handful of shredded lettuce, a tablespoon of diced tomatoes, a sprinkle of shredded cheese, a dollop (about 1 teaspoon) of sour cream or crema, a few cilantro leaves and optional pickled jalapeños. Serve with lime wedges alongside.

Assemble burritos

To build burritos: lay a warmed flour tortilla flat. Spoon about 1/4 cup of the beans & rice mixture down the center, then add 1/3 to 1/2 cup of the beef filling. Top with 2 tablespoons shredded cheese, 1/4 cup shredded lettuce, 2 tablespoons diced tomatoes, 1–2 tablespoons salsa and 1 tablespoon sour cream. Fold in the sides, then roll tightly from the bottom to enclose. If you prefer a sealed burrito, place seam-side down on a hot skillet and cook 1–2 minutes per side until lightly toasted.

Serve

Arrange tacos and burritos on a platter, garnish with remaining cilantro and lime wedges. Let diners add extra salsa, sour cream, or jalapeños to taste.