Burrito Recipe

Cook aromatics and beef

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add 1 pound ground beef and cook, breaking up with a spatula, until browned and no longer pink, about 6–8 minutes.

Season and simmer

Drain excess fat if desired, leaving about 1 tablespoon in the pan. Stir in 2 tablespoons tomato paste, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 1–2 minutes to bloom the spices. Add 1/2 cup beef broth (or water), reduce heat to low, and simmer 4–5 minutes until slightly thickened. Taste and adjust seasoning.

For a vegetarian bean filling, heat 1 tablespoon olive oil in a skillet over medium heat. Add half a cup chopped onion and cook 3–4 minutes until soft. Add 2 cups drained, rinsed canned beans, 1/2 teaspoon ground cumin, 1 tablespoon lime juice and 3/4 teaspoon salt. Mash about one-third of the beans with the back of a spoon to create a creamy texture, then cook 3–4 minutes until heated through. Adjust salt and lime to taste.

Warm 2 cups canned chili or enchilada sauce in a small saucepan over low heat until hot, stirring occasionally, 5–7 minutes. If you want a meatier chili, brown 1/4 pound ground beef in a separate small pan, drain, then stir into the warmed chili sauce. Keep warm on low.

Combine 8 oz chopped processed cheese and 1/2 cup milk in a small saucepan over low heat. Stir gently until the cheese melts and the mixture is smooth, about 5–7 minutes. Stir in 2 tablespoons diced green chilies, 1/4 teaspoon ground cumin and 1/4 teaspoon salt. Keep warm on very low heat, stirring occasionally to prevent sticking.

Warm the flour tortillas one at a time in a dry skillet over medium heat about 15–20 seconds per side or wrap in damp paper towels and microwave for 20–30 seconds until pliable.

Place a warm tortilla on a plate. Spoon about 3/4 to 1 cup of your chosen filling (beef or bean) down the center of the tortilla. Top with 1/2 cup shredded cheese, 1/4 cup diced tomatoes, and a handful (about 1/2 cup) shredded lettuce. Add a dollop (about 1 tablespoon) of sour cream and pickled jalapeños if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Place seam-side down on the plate.

If choosing chili: spoon 1/2 cup warmed chili over the top of each assembled burrito so they are covered. If choosing queso: spoon 1/3 to 1/2 cup warm queso over the burrito. Alternatively, serve sauces on the side for dipping.

Sprinkle extra shredded cheese on top if desired and garnish with chopped cilantro and a lime wedge. Serve immediately while hot.