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Restaurants›Mitla Cafe›Combination Burrito Recipe

Combination Burrito Recipe

Name: Mitla Cafes Combination Burrito Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each large flour tortillas; 2 cups shredded cheddar cheese; 1 lb ground beef (80/20) or ground turkey; 1 each onion, finely diced; 2 each garlic cloves, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups tomato salsa (mild or medium); 1 tbsp vegetable oil or olive oil; 2 tbsp fresh cilantro, chopped (optional); 0.5 cups sour cream (optional, for serving); 15 oz canned pinto beans, drained and rinsed; 0.5 each onion, finely diced; 1 each garlic clove, minced; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.5 tsp salt; 1 tbsp lime juice; 1 tsp vegetable oil; 1 tbsp chopped cilantro (optional); 1 cup long-grain white rice, rinsed; 2 cups water or low-sodium chicken broth; 1 tbsp tomato paste; 1 tsp vegetable oil; 0.5 tsp salt; 0.25 tsp ground cumin (optional); 0.25 cups frozen peas and carrots (optional)

Inspired by Mitla Cafe

Time45m

Serves4

Side of Beans and Rice

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Ingredients

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Burrito Filling

4 each large flour tortillas

2 cups shredded cheddar cheese

1 lb ground beef (80/20) or ground turkey

1 each onion, finely diced

2 each Garlic cloves, minced

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cups tomato salsa (mild or medium)

1 tbsp vegetable oil or olive oil

2 tbsp fresh cilantro, chopped (optional)

1/2 cups sour cream (optional, for serving)

Beans (Side)

15 oz canned pinto beans, drained and rinsed

1/2 each onion, finely diced

1 each garlic clove, minced

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1 tbsp ReaLime juice

1 tsp Tuscany sunflower oil

1 tbsp chopped cilantro (optional)

Rice (Side)

1 cup long-grain white rice, rinsed

2 cups water or low-sodium chicken broth

1 tbsp tomato paste

1 tsp Tuscany sunflower oil

1/2 tsp Celtic sea salt

1/4 tsp ground cumin (optional)

1/4 cups frozen peas and carrots (optional)

Assembly & Garnish

1 cup shredded lettuce or shredded cabbage

3/4 cup diced tomatoes or pico de gallo

1 each sliced jalapeño (optional)

2 each Lime wedges

Method

Burrito Filling

Cook aromatics and meat

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the diced onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef (or turkey), breaking it up with a spoon. Cook 6–8 minutes until browned and no longer pink.

Season filling

Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook 1 minute to bloom the spices. Add the salsa and cook 2–3 minutes, stirring, until the mixture is slightly thickened and well combined. Taste and adjust seasoning.

Finish filling

Remove from heat and stir in chopped cilantro if using. Keep warm while you prepare beans and rice.

Warm tortillas and assemble

Warm tortillas one at a time in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. On each tortilla place about 1/2 cup cooked meat mixture in the center, sprinkle 1/2 cup shredded cheddar cheese, then add lettuce, diced tomatoes or pico de gallo and a spoonful (about 2 tablespoons) of sour cream if desired. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas. If desired, return assembled burritos seam-side down to the skillet for 1–2 minutes per side to crisp and melt the cheese.

Beans (Side)

Sauté aromatics

In a small saucepan or skillet, heat 1 teaspoon oil over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds.

Simmer beans

Add the drained pinto beans, ground cumin, chili powder and salt to the pan. Stir to combine and add 2–3 tablespoons water if the mixture seems dry. Simmer gently 5–7 minutes until heated through and flavors meld. Using the back of a spoon or a potato masher, mash about one-third of the beans for a creamier texture while leaving the remainder whole.

Finish beans

Remove from heat and stir in lime juice and chopped cilantro if using. Taste and adjust salt and lime as needed. Keep warm for serving alongside burritos.

Rice (Side)

Prepare rice base

In a medium saucepan, heat 1 teaspoon oil over medium heat. Add the rinsed rice and stir 1 minute to coat the grains and lightly toast.

Cook rice

Stir in the tomato paste until evenly distributed, then add 2 cups water or broth, 1/2 teaspoon salt and 1/4 teaspoon ground cumin (if using). Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes without lifting the lid.

Finish rice

After 15 minutes, remove from heat and let stand, covered, 5 minutes. Fluff with a fork and gently stir in frozen peas and carrots if using; the residual heat will warm them. Keep warm for serving.

Assembly & Serving

Divide the warm rice and beans between four plates as sides. Place one combination burrito on each plate. Garnish with shredded lettuce, diced tomatoes or pico de gallo, sliced jalapeño if using, and a lime wedge. Serve additional salsa and sour cream on the side.