Burrito Special Recipe

Prepare and brown beef

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add the chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Push onions to the side, add the ground beef to the skillet and break it up with a spatula. Cook 6–8 minutes until browned with no pink remaining.

Season and combine

Drain any excess fat if desired, leaving a little to coat the pan. Stir in chili powder, ground cumin, smoked paprika, kosher salt, and black pepper, coating the beef and onions. Add the drained diced tomatoes with green chilies, black beans, and corn. Pour in 1/2 cup broth (or water) to deglaze the pan, scraping up any browned bits. Reduce heat to medium-low and simmer 4–6 minutes until flavors meld and mixture thickens slightly. Taste and adjust salt/pepper as needed. Keep warm with lid off on very low heat while preparing rice and tortillas.

Rinse 1 cup of rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water, and 1/4 tsp salt. Bring to a boil over high heat. Once boiling, reduce to low, cover, and simmer 15 minutes without lifting lid. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork, then stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro if using.

Warm tortillas: heat a large skillet or griddle over medium heat. Lightly brush each tortilla with a little oil or butter and warm 20–30 seconds per side until pliable and slightly toasted. Alternatively, wrap tortillas in a damp towel and microwave 30–40 seconds.

Assemble burritos: lay a warm tortilla on a flat surface. Spoon about 1/2 cup cooked rice down the center (if using). Top with 1/2 to 3/4 cup of the beef and bean filling, sprinkle 1/2 cup shredded cheese, a handful of shredded lettuce, 1–2 tablespoons salsa, and a dollop (about 1 tablespoon) of sour cream. Add pickled jalapeños and cilantro leaves to taste. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas.

Finish and serve: If you like a crisp exterior, place assembled burritos seam-side down on a hot skillet for 1–2 minutes per side to seal and toast. Slice in half or serve whole. Serve with extra salsa, sour cream, lime wedges, and garnish with additional cilantro.