Regular Burrito Recipe

Warm tortillas and prep toppings

Remove tortillas from packaging and stack them. Wrap in a clean kitchen towel and microwave for 30–45 seconds until warm and pliable (or warm one at a time in a dry skillet 20–30 seconds per side). Finely dice the onion to make 1/2 cup and chop cilantro to make 1/4 cup. Cut the limes into wedges.

Season meat

Pat the meat dry with paper towels. In a bowl, toss the meat with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp garlic powder so it is evenly coated.

Cook

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the seasoned meat and cook until browned and cooked through: about 6–8 minutes for diced/grilled chicken, 6–9 minutes for thinly sliced steak, or 8–10 minutes for shredded pork pieces. Stir occasionally so pieces brown evenly. Taste and adjust seasoning with remaining salt and pepper if needed. Remove from heat and let rest 2 minutes; keep warm.

If rice is cold, warm in microwave covered for 1–2 minutes with a splash of water and fluff with fork. For beans: place 1.5 cups cooked black or pinto beans in a small saucepan over medium heat; add a pinch of salt and 1–4 tablespoons of water as needed. Heat, stirring gently, until simmering and warmed through, 3–5 minutes. If you prefer mashed-style beans, mash lightly with a fork while warming.

Lay one warm tortilla flat on a work surface. In the center, layer: 1/2 cup warmed rice, 1/3–1/2 cup warmed beans, about 4 oz (1/4 lb) cooked meat (adjust to preference), 2 tablespoons diced onion, and 1 tablespoon chopped cilantro. Add optional 2 tablespoons shredded cheese, 1 tablespoon sour cream, and 1 tablespoon salsa if using. Squeeze a lime wedge over the filling.

To fold: fold the bottom edge up over the filling, fold both sides toward the center, then roll tightly away from you to form a sealed burrito. Tuck ends under as you roll to keep filling contained.

If you prefer a grilled exterior, heat a clean skillet over medium and place burrito seam-side down; cook 1–2 minutes per side until golden and sealed, pressing lightly with a spatula.

Repeat assembly for remaining tortillas and ingredients. Serve each burrito hot with extra lime wedges, salsa, and any preferred toppings. Leftovers: wrap individually in foil and refrigerate up to 3 days; reheat in oven at 350°F (175°C) for 10–15 minutes or in skillet until heated through.