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Ingredients
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Burrito assembly
Protein (choose one or make both)
Enchilada-style sauce (pour over)
Optional garnish & sides
Method
Protein (choose one or make both)
- 1
Cook protein
Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil. Add the chopped onion and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef (or crumbled tofu) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes for beef. Drain excess fat if necessary. Stir in 1 tsp ground cumin, 1 tsp chili powder and 1/2 tsp salt; cook 1 minute to bloom the spices. Remove from heat and keep warm.
Enchilada-style sauce (pour over)
- 2
Make sauce
In a small saucepan over medium heat, add 1 tsp olive oil. Pour in 1 1/2 cups tomato sauce and 1/2 cup broth. Whisk in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp salt. Bring to a gentle simmer, reduce heat to low and cook 5–7 minutes, stirring occasionally, until slightly thickened and fragrant. Taste and adjust seasoning.
Burrito assembly
- 3
Prepare avocado crema
Halve and pit the avocado. Scoop the flesh into a small bowl and mash with a fork until mostly smooth. Add the sour cream (about 1 cup), juice of 1/2 lime, 1/2 tsp salt and 1/4 tsp black pepper. Stir until combined into a creamy avocado crema. Adjust lime and salt to taste.
- 4
- 5
Assemble burritos
Lay a warmed tortilla flat. Spoon about 1/4 of the cooked protein (about 3/4 cup) down the center. Sprinkle 1/2 cup shredded cheese over the meat so some will melt when sauced. Add 2–3 tbsp avocado crema (reserve some for topping) and 2 tbsp pico de gallo or fresh chopped tomato if using. Fold the sides over, then roll tightly from one end to the other to form a burrito. Repeat for all 4 tortillas.
- 6
Bake with sauce
Preheat the oven to 375°F (190°C). Spread a thin layer (about 1/4 cup) of the enchilada-style sauce on the bottom of a 9x13-inch baking dish. Place the rolled burritos seam-side down in the dish snugly. Pour the remaining sauce evenly over the burritos to thoroughly cover the tops (about 1 to 1 1/4 cups). Sprinkle the remaining shredded cheese (reserve about 1/4 cup to finish) evenly over the sauced burritos. Cover the dish with foil and bake 15 minutes. Remove foil and bake another 5–7 minutes until cheese is bubbly and sauce is hot.
- 7
Finish and serve
Remove the dish from the oven. Let sit 2 minutes. Dollop remaining avocado crema on each burrito (or drizzle), sprinkle chopped cilantro and sliced green onions, and add pickled jalapeños or pico de gallo if desired. Serve with lime wedges on the side for squeezing.