Macho Burrito Recipe

Prepare rice

Heat 1 tbsp oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add 1 cup uncooked rice and stir to coat the grains in oil for 1 minute. Stir in 1/2 cup tomato sauce, 2 cups broth, 1/2 tsp ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Warm and season beans

If using only beans: place 1 cup rinsed and drained beans in a small saucepan with 1/4 cup water, 1/2 tsp salt, and heat gently over low-medium heat, stirring occasionally until warmed through (5–7 minutes). Mash roughly with the back of a spoon for a creamier texture if desired.

Cook optional meat

If adding ground beef or shredded chicken: heat 1 tsp oil in a skillet over medium-high heat. Add 1/2 lb ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary. Stir in 1/2 tsp chili powder and 1/2 tsp salt and 1/4 cup of the cooked rice (optional) to bind. If using shredded chicken, warm it with the spices until heated through. Combine the cooked meat with the beans (or keep separate) and adjust seasoning to taste.

Prepare vegetables: If using bell pepper and corn, sauté the diced bell pepper in a small skillet with 1 tsp oil for 3–4 minutes until softened, then add 1/2 cup corn and cook 1–2 minutes until heated. Combine sautéed veggies with diced tomato, lettuce, and pickled jalapeños as desired. These can be used fresh or warmed.

Warm tortillas: Wrap the 4 large flour tortillas in a slightly damp paper towel and microwave on high for 20–30 seconds, or warm individually in a dry skillet over medium heat 20–30 seconds per side until pliable.

Assemble burritos: Lay one warmed tortilla flat. Spoon about 1/2 cup of cooked rice down the center, followed by 1/3 cup warmed beans (and 1/4 cup cooked meat if using). Add 1/4 cup sautéed veggies (if using), 1/2 cup shredded cheese, 2 tbsp sour cream, and 2 tbsp salsa. Top with a sprinkle of cilantro and a squeeze of lime if desired.

Fold burrito: Fold the sides of the tortilla inward over the filling, then roll from the bottom up, keeping the filling tucked, to form a tight burrito. Place seam-side down to help seal.

Optional crisping: For a grilled finish, heat a skillet over medium heat, add a small drizzle of oil or butter, and place the burrito seam-side down. Cook 2–3 minutes per side until golden and crisp and cheese inside is melted.

Serve: Slice in half if desired and serve immediately with extra salsa, sour cream, lime wedges, and cilantro.