Burrito Supreme Recipe

Cook aromatics

Heat a large skillet over medium heat and add 1 tablespoon oil. When shimmering, add the chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown the beef or warm shredded chicken

If using ground beef: add 1 lb ground beef to the skillet. Break apart with a spatula and cook 6–8 minutes until browned and no pink remains. Drain excess fat if desired. If using shredded chicken: add 1 lb cooked shredded chicken and toss with aromatics just to heat through (3–4 minutes).

Season and finish

Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Add 1/2 cup tomato sauce or diced tomatoes and simmer 3–5 minutes until flavors meld and mixture is slightly thickened. Taste and adjust salt/seasoning. Keep warm over low heat while you finish rice and beans.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water (or broth), and 1/2 tsp salt in a small saucepan. Bring to a boil, reduce to a low simmer, cover and cook 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks or during the last 5 minutes, heat a small saucepan over medium heat. Add the drained 1 cup beans, 1/2 tsp cumin and 1 tablespoon water. Warm, stirring occasionally, for 3–4 minutes until heated through. Stir in 1 tablespoon lime juice if using and adjust salt. Keep warm.

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat 15–20 seconds per side until pliable, or wrap stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Lightly brush or spray a little oil if desired to prevent sticking.

Assemble burritos

Lay one warm tortilla flat. Spoon about 1/4 cup cooked rice down the center, then 1/4 cup beans, and about 1/2 cup seasoned beef or chicken (adjust to preference). Top with shredded lettuce (about 1/2 cup), 2 tablespoons diced tomatoes, 1/4 cup shredded cheese, and 1–2 tablespoons sour cream. Add cilantro and salsa/hot sauce if desired.

Fold burrito

Fold the sides of the tortilla toward the center, then fold the bottom edge up over the filling and roll tightly to enclose, creating a sealed burrito. Place seam-side down and, if desired, toast seam-side down in a skillet 1–2 minutes per side to crisp and seal.

Slice burrito in half if desired and serve immediately with a lime wedge on the side. Plate with remaining rice and beans, extra sour cream, salsa, and cilantro. Offer hot sauce on the side.