Burrito Mexicano Recipe

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Prepare ground beef

If using ground beef: increase heat to medium-high, add beef to the skillet and break up with a spatula. Cook 6–8 minutes until browned and no longer pink. Drain excess fat if desired.

Season protein

Reduce heat to medium. Stir in chili powder, cumin, paprika, oregano, salt, and black pepper. Add tomato paste and stir to coat. Pour in 1/2 cup broth (or water) and simmer 3–4 minutes until slightly thickened and flavors meld. Taste and adjust seasoning. If using shredded cooked chicken instead of beef: warm 1 tablespoon oil in the skillet, sauté onions and garlic as above, add shredded chicken, 1 tablespoon lime juice, the spices and tomato paste, then add 1/4–1/2 cup broth and simmer 3–4 minutes until heated through and sauced.

Finish protein

Keep the protein mixture warm while you prepare the remaining components. If it is too wet, simmer a couple more minutes to concentrate; if too dry, add another tablespoon of broth.

In a small saucepan over medium heat melt the 2 tablespoons butter. Whisk in the 2 tablespoons flour and cook 1 minute to form a roux (paste) without browning.

Slowly whisk in 1 cup milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook 2–3 minutes until the sauce thickens slightly.

Reduce heat to low and add the shredded cheddar, and cream cheese (if using), whisking until fully melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon cayenne (optional). Keep warm over very low heat, stirring occasionally. If sauce becomes too thick, thin with up to 2 tablespoons milk.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1/2 teaspoon salt and 1 teaspoon olive oil. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, heat drained black beans in a small saucepan over medium heat with 1/2 teaspoon ground cumin, 1 tablespoon lime juice and 1/4 teaspoon salt. Cook 4–5 minutes until warmed through and slightly saucy. Mash a few beans with the back of a spoon for a creamier texture if desired. Keep warm.

Warm tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds or heat individually in a dry skillet 20–30 seconds per side until pliable.

Assemble burritos: Lay a warmed tortilla on a flat surface. Spoon about 1/3 cup cooked rice down the center, followed by 1/3 cup warmed beans, then 1/3–1/2 cup of the prepared protein (beef or chicken). Drizzle 2–3 tablespoons cheese sauce over the protein. Top with 1/2 cup shredded lettuce, 2–3 tablespoons diced tomato and 2 tablespoons guacamole. Add a dollop of sour cream and sprinkle with chopped cilantro if using.

Fold burrito: Fold the two short edges over the filling, then fold one long side over and roll tightly to enclose. Place seam-side down on a skillet over medium heat and toast 1–2 minutes per side to seal and crisp slightly (optional).

Serve: Cut burrito in half if desired. Serve with remaining rice and beans on the side, extra cheese sauce and lime wedges.