Burrito Recipe

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the finely chopped half onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Add 1 lb ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes until no longer pink, stirring occasionally.

Season and simmer

Stir in 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Add 1 tablespoon tomato paste and 1/4 cup beef broth or water, stir to combine, scraping any browned bits. Reduce heat to medium-low and simmer uncovered 4–5 minutes until slightly thickened. Taste and adjust seasoning. Keep warm off heat.

Prepare rice

If rice is not already cooked, cook 1 cup long-grain white rice according to package instructions to yield about 1 cup cooked. Fluff and let cool slightly.

Season beans & rice

In a bowl, combine 1 cup cooked rice, 1 cup drained and rinsed black beans, 1/4 tsp salt, and 1/2 tsp lime zest (if using). Toss gently to combine and warm in microwave 45–60 seconds or in a pan over low heat until heated through.

Combine shredded lettuce, diced tomato, 1/4 finely diced red onion, and optional diced jalapeño in a bowl. Keep salsa accessible for assembly.

Warm tortillas

Warm the 4 large flour tortillas to make them pliable: 20–30 seconds per tortilla in the microwave wrapped in a damp paper towel, or 20–30 seconds per side in a hot dry skillet. Stack and keep covered with a clean towel.

Assemble burritos

Lay one warm tortilla flat. In the center, place about 1/4 cup seasoned beef, 1/4 cup rice-and-bean mixture, 2–3 tablespoons shredded cheese, a couple of tablespoons of the lettuce/tomato mixture, 1–2 tablespoons salsa, and about 1 tablespoon sour cream. Sprinkle with chopped cilantro and a squeeze of lime. Fold the sides in, then roll tightly from the bottom to enclose filling. Repeat with remaining tortillas and fillings.

Crisp (optional)

If you like a crisp exterior, heat a dry skillet over medium heat and place each assembled burrito seam-side down for 1–2 minutes until golden, then turn and crisp the other side 1 minute more. This also seals the seam.

Serve immediately with extra salsa, sour cream, cilantro, and lime wedges.