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3' Burritos Recipe

Name: Mitla Cafes 3' BURRITOS Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 cups long-grain white rice; 3 cups water; 1 tbs vegetable oil; 0.5 tsp salt (for rice); 2 cups canned black beans, drained and rinsed; 0.5 cup onion, small, finely chopped; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.25 tsp chili powder; 0.5 tsp salt (for beans); 0.25 tsp black pepper; 1 tbs lime juice (optional); 1 lb chicken breast, thinly sliced (option); 1 lb ground beef (option); 1 lb pork shoulder, shredded (option); 1 tbs olive oil (for cooking protein); 2 tsp taco seasoning; 0.5 tsp salt (for protein); 0.25 tsp black pepper (for protein); 6 each large flour tortillas (10-inch); 2 cups shredded cheddar or Monterey Jack cheese; 2 cups lettuce, shredded; 1 cup tomato, diced; 0.5 cup sour cream (optional); 0.5 cup salsa (optional); 2 tsp hot sauce (optional)

Inspired by Mitla Cafe

Time50m

Serves6

Burritos include beans, rice, cheese, choice of meat. Garnished with lettuce & tomato.

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Ingredients

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Rice & Beans

1 1/2 cups Long-grain white rice

3 cups water

1 tbs Tuscany sunflower oil

1/2 tsp salt (for rice)

2 cups canned black beans, drained and rinsed

1/2 cup onion, small, finely chopped

1 tsp Garlic, minced

1/2 tsp Ground cumin

1/4 tsp Chili powder

1/2 tsp salt (for beans)

1/4 tsp black pepper

1 tbs lime juice (optional)

Protein (choose one)

1 lb chicken breast, thinly sliced (option)

1 lb ground beef (option)

1 lb pork shoulder, shredded (option)

1 tbs olive oil (for cooking protein)

2 tsp taco seasoning

1/2 tsp salt (for protein)

1/4 tsp black pepper (for protein)

Assembly & Garnish

6 each large flour tortillas (10-inch)

2 cups shredded cheddar or Monterey Jack cheese

2 cups Lettuce, shredded

1 cup tomato, diced

1/2 cup sour cream (optional)

1/2 cup salsa (optional)

2 tsp hot sauce (optional)

Method

Rice & Beans

Cook the rice

Rinse rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water, 1 tablespoon vegetable oil and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 18 minutes without lifting the lid. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Prepare the beans

While rice cooks, heat a medium skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Add 2 cups drained black beans, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cook 4–5 minutes until heated through and slightly thickened. Mash about 1/3 of the beans with the back of a spoon for a creamier texture. Stir in 1 tablespoon lime juice if using. Keep warm until assembly.

Protein (choose one)

Cook chicken (if chosen)

Pat 1 lb thinly sliced chicken breast dry and season with 1 teaspoon taco seasoning, 1/4 teaspoon salt and a pinch of black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sauté 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and rest 2 minutes, then slice into bite-sized pieces.

Cook ground beef (if chosen)

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until browned, about 6–8 minutes. Drain excess fat if needed. Stir in 2 teaspoons taco seasoning, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 1–2 more minutes to incorporate seasoning. Remove from heat and keep warm.

Prepare pork (if chosen)

If using pre-cooked shredded pork, warm in a skillet with 1 teaspoon taco seasoning and a splash of water for 3–4 minutes. For raw pork shoulder, braise low and slow separately (not covered in this quick recipe) until tender, then shred and season with taco seasoning before warming.

Assembly & Garnish

Warm tortillas: stack tortillas and microwave covered with a damp paper towel for 20–30 seconds, or heat each in a dry skillet 20 seconds per side until pliable.

Assemble burritos: lay one warmed tortilla flat. In the center place about 1/3 cup cooked rice, 1/3 cup prepared beans, and 2–3 ounces (about 1/3 cup) of chosen protein. Sprinkle 1/4 cup shredded cheese over the hot filling so it melts. Add a small handful (about 1/3 cup) shredded lettuce and 2 tablespoons diced tomato. Add sour cream, salsa, or hot sauce to taste.

Fold burrito: fold the two short edges over the filling, then fold one long side over and roll tightly to enclose. Place seam-side down on a skillet over medium heat and press gently 1–2 minutes per side to seal and lightly brown, if desired.

Serve: cut each burrito in half if desired and garnish with extra lettuce, tomato, salsa and sour cream on the side.