Combination Burrito With Cheese And Sauce Recipe

Cook aromatics

Heat a large skillet over medium heat. Add 1 tbs oil if skillet is dry. Add the finely diced onion and cook until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add the ground beef to the skillet with the onions. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. If using both beef and pulled chicken, add the shredded chicken after the beef is nearly cooked to warm through and combine textures.

Add beans and season

Stir in the drained beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook together 2–3 minutes so spices bloom and beans warm. If mixture looks dry, add 1–2 tablespoons water.

While the meat finishes, whisk together the tomato sauce, minced chipotle (or chipotle powder), apple cider vinegar, brown sugar, and 2 tablespoons water in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 4–5 minutes to meld flavors, stirring occasionally. Taste and adjust heat or vinegar as desired.

Pour about half of the sauce into the meat-and-bean mixture and stir to coat (reserve the rest for serving or to moisten during assembly). Simmer combined for 1–2 minutes. Remove from heat.

Warm the flour tortillas to make them pliable: heat a dry skillet over medium-high and warm each tortilla 15–20 seconds per side, or wrap stack in a damp towel and microwave 20–30 seconds. Brush each tortilla very lightly with vegetable oil (optional) to help browning.

Place a warmed tortilla on a clean surface. Spoon about 3/4 cup of the meat-and-bean filling down the center of the tortilla. Top with 1/2 cup shredded cheese, a couple tablespoons of reserved sauce, and any optional toppings you like (lettuce, tomatoes, sour cream, jalapeños, cilantro).

Fold and roll: fold the short ends in toward the center, then fold one long side over and roll tightly into a burrito. Repeat with remaining tortillas and filling.

Optional crisping: Heat a large skillet over medium heat with a light coating of oil. Place burritos seam-side down and cook 1–2 minutes until golden and sealed, then turn and crisp the other side 1–2 minutes. This seals the burrito and melts the cheese inside.

Slice burritos in half diagonally and serve immediately with remaining sauce on the side for dipping and additional toppings as desired.

Leftovers: refrigerate cooled burritos in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven 10–15 minutes or in a skillet until heated through.