8) Two Meat Burritos Recipe

Prep meats

Pat chicken breast dry and cut into 1/2-inch pieces. Set ground beef out of fridge to come to room temperature briefly while you heat the pan.

Cook chicken

Heat 1/2 tablespoon vegetable oil in a 10-inch skillet over medium-high heat. Add diced chicken and a pinch (about 1/4 tsp) of salt and 1/8 tsp pepper. Cook, stirring occasionally, until pieces are golden and cooked through, about 6–8 minutes. Remove chicken to a bowl and set aside.

Cook beef

Lower heat to medium. Add the remaining 1/2 tablespoon oil to the skillet. Add ground beef and break up with a spatula. Sprinkle in 3/4 tsp salt (adjust to taste), 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Cook until beef is browned and no longer pink, about 6–7 minutes. Drain excess fat if desired.

Combine and finish meats

Return cooked chicken to the skillet with the beef, stir to combine and warm through for 1–2 minutes. Squeeze in 1 tablespoon lime juice, taste and adjust seasoning. Keep skillet on very low heat while you prepare rice and beans or remove from heat and cover to keep warm.

Cook rice

In a small saucepan combine 1/2 cup rice, 1 cup water, 1/2 tsp olive oil and 1/4 tsp salt. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes; fluff with a fork.

Prepare beans

While rice cooks (or in a small skillet), warm 1/2 cup drained, rinsed black beans with 1/4 tsp ground cumin and a pinch of salt over medium-low heat for 3–4 minutes until heated through. Mash lightly with the back of a spoon if you prefer a creamier texture.

Warm tortillas

Warm the two large flour tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap in a damp paper towel and microwave 20–25 seconds.

Assemble burritos

Lay a warm tortilla flat. In the center of each tortilla, divide the rice (about 1/4 cup rice per burrito), then add half of the beans (about 1/4 cup), then divide the meat mixture between the two (about 1/2 of the total meat mixture per burrito). Top each with shredded cheese (about 6 tablespoons), shredded lettuce (about 1/2 cup), diced tomato (about 1/4 cup), 2 tablespoons sour cream, and 2 tablespoons salsa. Sprinkle with 1 tablespoon chopped cilantro per burrito and finish with a lime wedge to squeeze over before eating.

Optional finishing

If you prefer a pressed/grilled burrito, heat 1 teaspoon butter or oil in a skillet over medium. Fold the sides of the tortilla, roll tightly, and place seam-side down in the skillet. Cook 1.5–2 minutes per side until golden and crisp, pressing gently with a spatula.

Serve

Cut each burrito in half if desired and serve immediately with extra salsa, lime wedges, and sour cream on the side.