Burritos Recipe

Prepare and cook protein

If using chicken: cut breasts into 1/2-inch strips or bite-size pieces. If using ground beef, break into small pieces. If using steak, slice thinly across the grain. If using tofu, press and cube. In a bowl combine olive oil, cumin, chili powder, smoked paprika, salt, pepper and lime juice. Add protein and toss to coat; marinate 5–15 minutes if time allows. Heat a large skillet over medium-high heat. Add a teaspoon of oil and add the protein in a single layer. Cook chicken/steak/tofu 4–6 minutes until browned and cooked through (internal temp 165°F for chicken). For ground beef cook, stirring, until browned, about 5–7 minutes. Remove from heat and keep warm.

If you don’t have pre-cooked rice, prepare per package instructions and keep warm. In a small saucepan over medium heat combine drained black beans, cumin and 1/4 tsp salt. Cook, stirring occasionally, until heated through, about 4–5 minutes. If desired, mash about 1/4 of the beans against the side of the pan for a creamier texture. Fold in cooked rice and remove from heat.

Prepare toppings while protein and beans cook. If using fresh salsa, chop tomatoes, onion, jalapeño and cilantro and combine with lime juice and salt to taste. Shred cheese, slice green onions, chop cilantro, and slice avocado or scoop guacamole. Keep sour cream chilled until assembly.

Warm tortillas so they are pliable: heat a dry skillet over medium and warm each tortilla 15–20 seconds per side, or wrap stack in foil and heat in a 300°F (150°C) oven 8–10 minutes, or microwave one tortilla under a damp paper towel for 20–25 seconds. Lightly butter or oil the skillet and warm if desired.

Assemble burritos

Lay a warm tortilla flat. In the center place about 1/4 cup rice-bean mixture (if using), then 1/4 of the cooked protein (about 4 oz), 3–4 tablespoons salsa, 1/4 cup shredded cheese, a spoonful of sour cream, a few slices of avocado (or 2 tbsp guacamole), and garnish with cilantro and green onions. Fold the sides in, then roll from the bottom to form a sealed burrito. Repeat with remaining tortillas and fillings.

Optional finishing: Heat a clean skillet over medium and place each burrito seam-side down. Press lightly and cook 1–2 minutes per side until golden and sealed. Serve with lime wedges and extra salsa on the side.