Beef Burrito

Instructions

1. 1

   Cook the Cilantro-Lime Rice

   • In a medium saucepan, combine the rice, 2 cups of water, and 0.5 tsp of salt. Bring to a rolling boil over high heat.
   • Immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed. Do not lift the lid during this time.
   • Remove the saucepan from the heat and let it stand, covered, for 5-10 minutes to steam.
   • Uncover and fluff the rice with a fork. Gently stir in the fresh lime juice and chopped coriander leaves until well combined. Set aside.
2. 2

   Prepare the Seasoned Beef Filling

   • Heat the vegetable oil in a large skillet or pan over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant, stirring constantly.
   • Add the ground beef to the skillet. Use a spatula to break it up and cook for 5-7 minutes, until it is fully browned and no pink remains.
   • Carefully drain off any excess grease from the skillet.
   • Return the skillet to medium heat. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, 1 tsp salt, and black pepper. Toast the spices for 1 minute until aromatic.
   • Stir in the tomato paste until it coats the beef, then pour in the beef broth. Bring the mixture to a simmer.
   • Reduce the heat to low and let it simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened and clings to the beef.
3. 3

   Warm Tortillas and Assemble

   • Warm the tortillas to make them pliable. Stack them, wrap in a slightly damp paper towel, and microwave for 30-45 seconds. Alternatively, warm them one at a time in a dry skillet over medium heat for 20 seconds per side.
   • Lay a warm tortilla on a clean, flat surface. Spoon about 3/4 cup of cilantro-lime rice down the center, leaving a 2-inch border at the top and bottom.
   • Top the rice with 1/4 of the beef mixture, 1/4 of the black beans, and a generous sprinkle of shredded cheese.
   • To roll: Fold the left and right sides of the tortilla inward over the filling.
   • Then, take the bottom edge of the tortilla and fold it up and over the filling, tucking it in tightly to create a compact cylinder.
   • Continue rolling forward until the burrito is fully sealed.
4. 4

   Optional: Sear the Burritos

   • For a crispy, golden-brown exterior and a perfect seal, heat a clean, dry skillet over medium-high heat.
   • Place the assembled burrito seam-side down in the hot skillet.
   • Sear for 1-2 minutes until the bottom is golden and crisp. Flip and sear the other side for another 1-2 minutes.
   • Serve immediately with your favorite toppings like sour cream, salsa, or guacamole.