Bonfire Burritos Recipe

Cook aromatics

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the chopped onion and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Add the ground beef to the pan. Break it up with a spatula and cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a tablespoon for flavor.

Season and simmer

Stir in chili powder, cumin, smoked paprika, crushed red pepper, tomato paste, kosher salt, and black pepper. Cook 1 minute to bloom the spices. Add the black beans and 1/2 cup broth, stirring to combine. Reduce heat to medium-low and simmer until slightly thickened, 5–7 minutes. Taste and adjust salt/pepper. Keep warm off heat.

While the beef simmers, bring a medium pot of salted water to a boil. Add the halved/quartered baby potatoes and cook until tender when pierced with a fork, 8–10 minutes. Drain well and return to the pot.

Off the heat, stir in 1 tablespoon butter, shredded cheese, chopped chives, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until the cheese melts and potatoes are evenly coated. Keep warm.

In a small bowl, combine the diced tomatoes, red onion, chopped cilantro, lime juice, minced jalapeño (if using), and 1/4 teaspoon salt. Stir and let sit for 5–10 minutes to meld.

Warm the flour tortillas: heat a dry skillet or griddle over medium heat and warm each tortilla 20–30 seconds per side until pliable, or wrap stack in foil and heat in a 300°F (150°C) oven for 5–8 minutes. Brush or spray the griddle with 1 teaspoon oil if finishing on a pan.

Assemble burritos: lay a warmed tortilla on a work surface. Spoon about 1/4 of the seasoned beef mixture into the center (roughly 1/2 cup). Top with 1/2 cup cheesy potatoes, a handful (about 1/2 cup) of shredded lettuce, 2 tablespoons fresh salsa, and 2 tablespoons sour cream. Leave room at ends for folding.

Fold: fold the two sides over the filling, then roll from the bottom up to make a tight burrito. Repeat for remaining tortillas and fillings.

Crisp the burritos (optional but recommended): place seam-side down on a hot griddle or skillet over medium heat. Cook 2–3 minutes per side until golden brown and crisp, pressing gently with a spatula so the burrito keeps shape and the cheese inside melts.

Serve: transfer to a cutting board, slice in half if desired, and serve immediately with extra salsa, sour cream, or hot sauce on the side.