Super Burrito Recipe

Cook rice

Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes. Add 3 cups broth and 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork.

Warm and season beans

While rice cooks, place the cooked beans in a small saucepan over low heat. Stir in 1/2 tsp ground cumin and 1/4 tsp garlic powder and 1–2 tbs water if needed to loosen. Simmer gently 5–7 minutes, stirring occasionally. Keep warm until assembly.

Chop and mix

Core and finely dice the roma tomatoes (about 2 cups). Finely dice 1/2 cup white onion and mince the jalapeño, removing seeds for mild heat. Combine tomatoes, onion, 1/2 cup chopped cilantro, 2 tbs lime juice and 1/2 tsp salt in a bowl. Taste and adjust salt or lime. Let sit 10 minutes to meld flavors.

Halve and pit the avocados and scoop flesh into a bowl. Mash roughly with a fork, then stir in 1 tbs lime juice, 1/2 tsp salt and the optional 1/4 cup diced tomato if using. Adjust seasoning to taste and cover with plastic wrap pressed to the surface to prevent browning until ready to use.

Season meat

Pat your chosen meat dry. In a small bowl mix 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.

Cook chicken or steak

If using chicken or flank steak: heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced meat in a single layer and sprinkle half the seasoning blend over it. Cook, without moving, 2–3 minutes to brown, then toss and continue cooking 3–4 more minutes until cooked through (chicken to 165°F) and nicely browned. Remove from heat and let rest 3 minutes, then slice/ chop to bite-size pieces.

Cook ground beef

If using ground beef: heat 1 tbs olive oil in the skillet over medium-high heat. Add beef and break up with a spoon. When mostly browned, sprinkle seasoning blend over the meat and stir. Cook until fully browned, 6–8 minutes total. Drain excess fat if needed.

Shred cheese and portion sour cream

Shred cheese if not pre-shredded and scoop sour cream into a small bowl. Keep both ready to assemble so they warm slightly when burrito is wrapped.

Heat tortillas

Warm tortillas 15–20 seconds per side in a dry skillet over medium heat or wrap in foil and warm in a 300°F (150°C) oven 10 minutes. Keep wrapped to stay pliable.

Build burrito

Lay one warm tortilla on a plate. In the center, place about 3/4 cup cooked rice, 1/2 cup seasoned beans, 1/3–1/2 cup cooked meat, 1/4–1/3 cup shredded cheese, 2–3 tbs pico de gallo, 2–3 tbs guacamole and 1–2 tbs sour cream. Add hot sauce or salsa if desired. Fold bottom edge up over filling, fold sides in, then roll tightly to close.

Optional crisp

For a crisp exterior, place seam-side down in a lightly oiled skillet over medium heat and toast 1–2 minutes per side until golden. Serve hot.