Burrito Recipe

Rinse the rice in a fine-mesh sieve under cold running water until water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, bring 2 cups water, 1 tsp oil and 1/2 tsp salt to a gentle boil over medium-high heat.

Add the rinsed rice, stir once, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in lime zest and 2 tbsp chopped cilantro, if using. Keep warm until ready to serve.

Prep

Finely chop the onion, mince the garlic, drain and rinse the black beans, and measure spices and other ingredients so they are ready.

Cook aromatics and meat

Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef (or turkey), breaking it up with a spoon, and cook 6–8 minutes until browned and cooked through.

Season and combine

Stir in the ground cumin, chili powder, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Cook 1 minute to bloom the spices. Add the drained diced tomatoes with chiles, black beans and corn; stir to combine and simmer 3–4 minutes until heated through and slightly thickened.

Finish filling

Remove skillet from heat. Stir in 1/4 cup chopped cilantro, 1 tbsp fresh lime juice and 1/2 cup shredded cheese so it melts slightly from the residual heat. Taste and adjust seasoning (salt/pepper) as needed.

Warm tortillas

Warm the flour tortillas for pliability: wrap them in a damp kitchen towel and microwave 20–30 seconds, or heat one at a time for 20 seconds per side in a dry skillet over medium heat.

Assemble burritos

Lay a warmed tortilla on a flat surface. Spoon about 1/2 cup of cooked rice down the center (optional but traditional), then 3/4 to 1 cup of the meat-and-bean filling. Top with a sprinkle of cheese, a spoonful of salsa, a dollop of sour cream or sliced avocado if using. Fold the sides in, then roll from the near edge to form a tight burrito. Repeat with remaining tortillas and filling.

Optional crisping

For a crisp exterior, place assembled burritos seam-side down in a dry skillet over medium heat and cook 1–2 minutes per side until golden and sealed.

Serve: Slice burritos in half if desired and serve immediately with the remaining rice on the side and extra toppings (salsa, sour cream, avocado, hot sauce).

Arrange sour cream, salsa, sliced avocado/guacamole and hot sauce in small bowls for guests to add to their burritos as desired.