Regular Burrito Recipe

In a medium bowl combine diced tomatoes, diced onion, chopped cilantro and minced jalapeño.

Add lime juice, salt and black pepper. Stir to combine and taste; adjust seasoning with more salt or lime if needed.

Let the pico rest at room temperature for at least 10 minutes to allow flavors to meld (can be chilled up to 2 hours).

If rice is cold, reheat gently in microwave or on stovetop with a splash of water until hot and fluffy (about 2–3 minutes in microwave).

Warm drained and rinsed black beans in a small saucepan over medium-low heat with a pinch of salt and 1–2 tablespoons water; simmer 3–5 minutes until heated through. Mash slightly with the back of a spoon if you prefer a creamier texture.

In a small bowl mix chili powder, ground cumin, garlic powder, onion powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper.

Pat your chosen meat dry. For chicken or steak: toss meat with 1 tablespoon olive oil and 1/2 of the spice mix. For ground beef: heat 1 tablespoon olive oil in a skillet; add beef and brown, then stir in the spice mix. For pre-made carnitas: warm gently in a skillet with 1 tablespoon olive oil and a pinch of the spice mix.

Cook chicken over medium-high heat 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Cook steak 3–5 minutes per side for medium depending on thickness, or to desired doneness. For ground beef cook 6–8 minutes until no pink remains and spices are well incorporated. Rest sliced chicken or steak 5 minutes, then slice thinly against the grain if not already sliced.

Warm tortillas so they are pliable: wrap stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side, or microwave covered with a damp paper towel for 20–30 seconds.

Lay one warm tortilla on a flat surface. In the center place 1/2 cup rice, 1/4 cup warmed beans, about 1/4 cup of your cooked meat, 1/4 cup shredded cheese and 2–3 tablespoons pico de gallo. Add optional toppings as desired (sour cream, guacamole, hot sauce).

Fold the sides of the tortilla in toward the center, then fold the bottom up over the filling and roll tightly to form a burrito. Repeat with remaining tortillas and fillings.

Optional: For a crisp exterior, heat a nonstick skillet over medium heat and place burrito seam-side down to toast 1–2 minutes per side until golden and sealed.

Cut burritos in half if desired and serve immediately with lime wedges and extra pico, salsa or hot sauce on the side.