Chimi Burros Recipe

Chimi Burros - Directions

1. 1

   Make chimichurri sauce

   In a bowl, whisk together 0.5 cup olive oil, 0.25 cup red wine vinegar, 1 cup chopped parsley, 2 cloves minced garlic (for chimichurri), 1 tsp dried oregano, 0.5 tsp red pepper flakes, and a pinch of salt. Let rest 10–15 minutes to meld flavors.

2. 2

   Prepare the filling base

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper; sauté until soft, about 5–7 minutes. Add 2 cloves minced garlic (for filling) and cook 30 seconds until fragrant.

3. 3

   Season and finish the filling

   Stir in 1 teaspoon ground cumin, 0.5 teaspoon chili powder, and 0.25 teaspoon smoked paprika. Cook 30 seconds, then fold in 1 cup cooked white rice and 1 cup canned black beans; cook until warmed through. Season with salt to taste.

4. 4

   Warm tortillas and prep toppings

   Warm 4 large flour tortillas until pliable. While warming, prep toppings: slice 0.5 avocado, chop 2 tablespoons cilantro, and cut lime into wedges.

5. 5

   Assemble burritos

   Lay a tortilla on a flat surface. Spoon about 1/2 cup–3/4 cup filling in a line across the center. Top with 1/4 cup shredded pepper jack cheese and drizzle with chimichurri sauce. Add avocado slices, cilantro, and a squeeze of lime, if desired. Fold in sides and roll tightly.

6. 6

   Crisp and finish

   Optionally heat a skillet with a light coating of oil over medium heat. Place stuffed burritos seam-side down and cook 2–3 minutes per side, until tortillas are golden and cheese is melted.

7. 7

   Serve

   Slice burritos in half and serve with extra chimichurri on the side. Enjoy immediately.