Grilled Fish & Black Bean Burrito Recipe

Prepare and marinate tuna

Pat tuna steaks dry with paper towels. In a small bowl combine 2 tbs olive oil, ground cumin, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Brush both sides of the tuna with the spice-oil mixture. Let sit at room temperature 10–15 minutes while you prepare other components.

Grill or sear the tuna

Heat a grill or a heavy skillet (cast iron) over medium-high heat until very hot. Lightly oil the grill grates or skillet. Cook tuna 2–3 minutes per side for medium-rare (adjust 1–2 minutes more per side for more well done). Remove from heat and let rest 3–5 minutes, then flake or slice into 1/2-inch pieces. Reserve juices in the pan and scrape into a bowl to mix with black beans if desired.

Warm and mix black beans

In a small saucepan or in the skillet over medium heat, add the drained black beans and 1–2 tablespoons of the reserved pan juices or 1 tbs olive oil. Warm 3–4 minutes, stirring. Lightly season with a pinch of salt and 1/4 tsp black pepper and stir in optional 1/4 tsp cayenne for heat. Remove from heat and keep warm.

Slice the onion into thin half-moons. Core and slice the bell peppers into thin strips. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes.

Season the vegetables with 1/2 tsp salt and 1/4 tsp black pepper halfway through cooking. In the last minute of cooking squeeze in 1 tbs fresh lime juice. Remove from heat and keep warm.

Rinse the rice under cold water until water runs clear. In a medium saucepan bring 2 cups water to a boil with 1/4 tsp salt and 1 tbs butter. Add the rice, stir once, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before using.

Warm the cheddar flour tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Lay a warmed tortilla flat. Spoon about 1/4 cup cooked rice down the center, followed by 1/4 cup warmed black beans, a generous handful (about 1/4 cup) of the sautéed peppers & onions, and 3–4 tablespoons flaked or sliced grilled tuna. Sprinkle with a mixture of shredded cheddar and Monterey Jack (about 1/4 cup total).

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas.

If you prefer a crisped burrito, heat a tablespoon-sized amount of butter or oil in a skillet over medium heat and place each burrito seam-side down. Cook 1–2 minutes per side until golden and cheese has melted.

Place burritos on plates. Serve with salsa (about 1/4 cup per burrito), a spoonful of sour cream (about 2 tbs), and pickled or fresh jalapeños to taste. Garnish with chopped fresh cilantro and lime wedges. Offer hot sauce on the side.

Optional: serve additional rice and beans on the side if desired.